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Rachael Ray Grilled Chicken Cutlets with Zucchini, Corn and Cherry Tomato Sauce
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1 | lemon, zested and 1/2 juiced |
4 cloves | garlic, grated, divided |
5 to 6 tablespoons EVOO – Extra Virgin Olive Oil, divided | |
1 tablespoon | thyme leaves, chopped |
4 6- to 8-ounce | boneless, skinless chicken breasts |
Salt | |
pepper | |
2 ears | corn, kernels cut from the cob |
2 small or 1 medium | zucchini, halved lengthwise, seeded and diced |
1 bunch | scallions, whites sliced and greens reserved for another use |
1 small red chile pepper, such as Fresno, seeded and finely chopped or about 1 teaspoon crushed red pepper | |
2 tablespoons | butter |
1 pint | cherry tomatoes |
1 cup | loosely packed fresh herbs, such as mint, parsley, tarragon or basil, chopped |
4 cups | baby arugula |
A chunk of Pecorino pepato (Pecorino with black peppercorns), shaved into curls with a vegetable peeler, for garnish
PREPARATION
In a shallow dish, combine the lemon zest and juice with half of the garlic, 3 to 4 tablespoons of the EVOO and the thyme.
Preheat an outdoor grill or indoor grill pan to medium-high.
Butterfly the chicken pieces: Open them up like a book by cutting into them horizontally without going all the way through. Once butterflied, pound the meat into thin cutlets; season with salt and pepper. Turn them in the lemon-thyme marinade. Let stand.
Meanwhile, in a large skillet, heat the remaining 2 tablespoons EVOO, 1 turn of the pan, over medium-high. Add the corn and lightly brown, 3-5 minutes. Add the zucchini, scallion whites, chile pepper and the remaining garlic to the corn; season with salt and pepper. Cook to soften, 3-4 minutes. Add the butter and stir to melt, creating a creamy sauce. Remove the zucchini-corn sauce from the heat and toss in the tomatoes and herbs.
Grill the chicken 3-4 minutes on each side then transfer to plates.
Top each chicken cutlet with a cup of the baby arugula and some of the warm zucchini-corn sauce. Top with the Pecorino pepato curls.
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