Pan-Grilled Chicken with Gremolata

1. 1

   Heat a grill pan over medium-high heat.

2. 2

   Remove the tenderloins from the chicken breast and set aside for another use.

3. 3

   Brush the chicken lightly with oil, then season the skin with salt and pepper.

4. 4

   Place the chicken on the grill skin-side down, and cook until the edges turn opaque, about 6 minutes.

5. 5

   (To get nifty cross-hatch grill marks, about half way through cooking reposition the breast about 45 degrees from their original position.)

6. 6

   Season with salt and pepper, and turn chicken over, and cook until firm to the touch, about 6 more minutes.

7. 7

   While the chicken cooks, make the gremolata: Chop the garlic, add the salt, and continue chopping to make a paste.

8. 8

   In a small bowl, stir the garlic together with the lemon zest, parsley and olive oil Season with pepper, to taste.

9. 9

   Slice the breasts, against the grain and serve with the gremolata.

* Per serving · 4 servings · Values may vary.

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