Grilled Paillard of Chicken with Artichoke Mole

Makes 6
Prep 15 m
Grill 2 m

Ingredients

Directions

  1. 1 of 4 Lightly brush grill rack with vegetable oil. Then prepare grill with hot coals, or heat gas grill (see Note for Oven Method). Keep coals banked high.
  2. 2 of 4 Combine pumpkin seeds, artichoke hearts, jalapeno, garlic, lemon juice, cilantro and 1 tablespoon oil in food processor or blender. Process until uniformly and finely chopped. Season the mole with 1/4 teaspoon salt.
  3. 3 of 4 Coat chicken breast halves with the 2 tablespoons remaining oil. Season with the remaining salt and the pepper. Place the chicken between sheets of plastic wrap and pound with a smooth-sided meat pounder or the bottom of a large heavy skillet to 1/8-inch thickness. Remove the plastic wrap from the chicken.
  4. 4 of 4 Grill breasts as close to hot fire as possible for 1 minute per side or until browned and no longer pink in the center. Top each breast with several tablespoons of the artichoke mole.

Oven method:

  1. 1 of 1 Heat broiler. Coat broiler-pan rack with nonstick vegetable oil. Place the flattened chicken breasts on pan and broil for 2 minutes per side or until browned and no longer pink in the center.
Nutrition Information for Grilled Paillard of Chicken with Artichoke Mole
Servings Per Recipe: 6
Per Serving: 274 mg sodium, 2 g fiber, 5 g carb., 30 g pro., 238 kcal cal., 2 g sat. fat, 78 mg chol., 11 g Fat, total
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Printed from FamilyCircle.com 11/19/2018