I am not a huge fan of skinless, boneless chicken breats, but this recipe changed my mind. This is my adaptation of La Cucina Italiana Magazine’s recipe for Pollo alla menta. The mint pesto makes this recipe amazing. It is also great for busy folks because it comes together in less than 30 min and the beans and tomotoes can be prepped ahead of time.
1 pound green beans, steamed and cut in half or thrids
1 pound cherry tomatoes, halved
2 TBSP olive oil
1/2 c flour
1 1/2 lb boneless, skinless chicken breats (have also used thighs), cut into 1 inch cubes
3/4 c dry white wine
1 cup packed fresh mint leaves
2-3 TBSP olive oil
1 TBSP water
2 TBSP sliced almonds
Put flour in a shallow bowl. Dredge chicken in flour and shake off excess flour.
Head 2 TBSP olive oil in 12 inch non stick skillet over med-high heat. Add chicken and cook, stirring to brown all sides of the chicken, about 6 min. Add wine, 1/2 tsp sald and 1/2 tsp pepper, continue cooking, until wine is evaporated 4 -5 min. Add beans and tomotoes to heat, about 1 min. Remove from heat.
In blendor or small food processor, combine mint, 2 TBSP olive oil, mint, water, 1/8 tsp salt and puree until smooth. Taste, it may need a touch more olive oil or sald, adjust as needed.
Serve chicken and drizzle with pesto.
Serves 4. 9 weight watch points.