Grilled Chicken Paillards with Cilantro-Mint Dressing

Contributed by Grace Parisi

1 cup lightly packed cilantro leaves
1/4 cup lightly packed mint leaves
1 garlic clove, smashed
1 jalapeño, sliced (with seeds)
1 tablespoon sugar
1/4 cup water
3 tablespoons fresh lime juice
2 tablespoons grapeseed or canola oil
Kosher salt and freshly ground pepper
Four 6-ounce skinless, boneless chicken breast halves, tenders removed and reserved for another use

Light a grill or preheat a cast-iron grill pan. In a blender or food processor, combine the cilantro, mint, garlic, jalapeño and sugar and pulse until chopped. Add the water, lime juice and 1 1/2 tablespoons of the grapeseed oil and process until fairly smooth; season with salt and pepper.
Lightly pound the breasts to an even 1/2-inch thickness. Brush the chicken with the remaining 1/2 tablespoon of grapeseed oil and season with salt and pepper. Grill over a moderately hot fire, turning once, until lightly charred and cooked through, about 6 minutes. Transfer the chicken to plates, spoon some of the dressing on top and serve, passing extra dressing on the side.

Notes One Serving 239 calories, 8.9 gm total fat, 1.0 gm saturated fat, 6 gm carb. Serve With Couscous or rice.