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.
- Portion size 4 servings
- Credits : Canadian Living Magazine: September 2011
Ingredients
Method
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.
Nutritional facts Per serving: about
- Sodium 422 mg
- Protein 34 g
- Calories 347.0
- Total fat 22 g
- Potassium 597 mg
- Cholesterol 79 mg
- Saturated fat 4 g
- Total carbohydrate 4 g
%RDI
- Iron 16.0
- Folate 25.0
- Calcium 5.0
- Vitamin A 21.0
- Vitamin C 52.0
