Grilled Chicken Cutlet with Basil-Tarragon Aioli

Grilled Chicken Cutlet with Basil-Tarragon Aioli

Prep 15 m
Cook 5 m

Ingredients

Aioli

Chicken and Salad

Directions

Aioli

  1. 1 of 1 In a small bowl, whisk together mayonnaise, basil, tarragon, garlic and lemon juice. Cover and refrigerate until serving.

Chicken and Salad

  1. 1 of 3 Combine olive oil, lemon juice, salt and pepper in a medium bowl. Add chicken and toss to coat. Reserve marinade.
  2. 2 of 3 Heat stovetop grill pan over mediumhigh heat. Grill chicken for 2 minutes per side or until temperature reaches 165 degrees . Remove to a plate. Place reserved marinade in a small saucepan and add 1 tbsp water. Bring to a boil; boil for 1 minute.
  3. 3 of 3 To serve, arrange greens, tomatoes and cucumber on a large serving platter; pour marinade over greens and top with chicken. Serve aioli on the side.
Nutrition Information for Grilled Chicken Cutlet with Basil-Tarragon Aioli
Servings Per Recipe:
Per Serving: 3 g fiber, 10 g carb., 4 g sat. fat, 73 mg chol., 400 mg sodium, 25 g pro., 20 g Fat, total, 313 kcal cal.
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Printed from FamilyCircle.com 09/21/2018