Lemon-Mint Chicken Cutlets on Watercress

Name: Lemon-Mint Chicken Cutlets on Watercress
Prep time: 15 min
Cook time: 4 min
Total time: 19 min
Yield: 4
Ingredients: 1 1/4 lb. boneless, skinless chicken breasts; 2 lemons; 2 tbsp. olive oil; 2 tbsp. fresh mint; Salt and coarsely ground black pepper; 1 bag baby watercress

Published: Jun 8, 2007

Yields:

Prep Time:

15 mins

Cook Time:

4 mins

Total Time:

19 mins

Cal/Serv:

225

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It doesn't get much fresher (or faster to prepare!) than this chicken-on-salad creation. Peppery watercress perfectly balances our perky, mint-infused dressing.

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Ingredients

1 1/4 lb. boneless, skinless chicken breasts
2 lemons
2 Tbsp. olive oil
2 Tbsp. fresh mint
Salt and coarsely ground black pepper
1 bag baby watercress

Directions

1. Step 1Heat ridged grill pan over medium-high heat (or prepare outdoor grill for direct grilling over medium-high heat).
2. Step 2Pound chicken to uniform 1/4-inch thickness if necessary.
3. Step 3From lemons, grate 1 tablespoon plus 1 1/2 teaspoons peel and squeeze 3 tablespoons juice. In large bowl, whisk lemon peel and juice, oil, 2 tablespoons mint, 1/2 teaspoon salt, and 1/2 teaspoon pepper until dressing is blended.
4. Step 4Reserve 1/4 cup dressing. In large bowl, toss chicken cutlets with remaining dressing. Place chicken in grill pan and cook 4 to 5 minutes or until juices run clear when breast is pierced with tip of knife, turning over once.
5. Step 5To serve, toss watercress with reserved dressing and top with chicken. Sprinkle with additional chopped mint for garnish.