Chicken Cutlets With Cilantro Peanut Sauce

 

This green sauce is like an Asian-style pesto. It is equally nice on grilled fish. It's also a timesaver because you can make this sauce up to two days ahead and refrigerate it, then just bring to room temperature to serve. 

Ingredients

1-1/2 cups (375 mL) packed fresh parsley leaves
1/2 cup (125 mL) packed fresh cilantro leaves
1/3 cup (75 mL) chopped roasted peanuts
1/4 cup (60 mL) peanut oil or vegetabIe oil
2-1/2 tbsp (31 mL) white wine vinegar
1/2 tsp (2 mL) salt
1/2 tsp (2 mL) pepper
4 boneless skinless chicken breasts

Preparation

Finely chop parsley and cilantro; transfer to bowl. Stir in peanuts, all but 2 tsp of the oil, the vinegar and half each of the salt and pepper. Set aside.

Between plastic wrap, pound chicken with meat mallet or bottom of heavy saucepan to 1/4-inch (5 mm) thickness. Brush with remaining oil; sprinkle with remaining salt and pepper.

Place chicken on greased grill over medium-high heat; close lid and grill, turning once, until chicken is no longer pink inside, about 5 minutes. To serve, spoon sauce over chicken.