Chicken · Uncategorized

Chicken Paillard with Mint-Cilantro Sauce


In a blender or food processor, combine the cilantro, mint, lime juice, honey and water pulse until well blended.

Lightly pound the breasts to an even 1/2-inch thickness with a meat mallet. Season the chicken with the coriander, cumin, celery seed powder and espresso. In a pan, add the oil and cook through, about 6 minutes on each side (for a thicker cut, cook 8 minutes or until no longer pink). Transfer the chicken to plates and drizzle the mint-cilantro sauce on top.

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