5 minute rosemary, garlic chicken cutlets + Lemony Kale Salad

Serves 4 | Prep Time: 15 minutes | Cook Time: 10 minutes

I ended up making a breaded version of this chicken at home, but thought this to be much quicker for you. Minus the frying and extra steps of breading.

Ingredients

3 medium cloves garlic, minced (about 1 tablespoon)
3 tablespoons minced fresh rosemary
2 tablespoons fresh juice from 2 lemons
6 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts (5 to 7 ounces each)

For the kale salad

2 bunches lacinato kale
1/2 cup pomegranate seeds
Lemon-anchoy vinaigrette**
Parmesan for shaving
**For the lemon-anchovy vinaigrette
2 lemons
4 anchovy filets, drained and finely chopped
2 cloves garlic, micro planned
1/2 cup extra virgin olive oil
1/4 teaspoon crushed red pepper flakes
Salt and freshly ground black pepper

Chef Tips

Preparation

Step 1 (for the chicken)

Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Alternatively, set half the burners on a gas grill to the highest heat setting, cover, and preheat for 10 minutes. Clean and oil the grilling grate.

Step 2
Whisk together garlic, rosemary, lemon juice, and olive oil in a large bowl. Season to taste with salt and pepper. Transfer half of mixture to a separate container and set aside. Add chicken to the large bowl and turn pieces to thoroughly coat.

Place chicken directly over the hot side of the grill, cover, and cook, rotating the pieces occasionally (but not flipping them), until the chicken is almost completely cooked through and only a few pink spots remain on the top side, about 4 minutes. Flip chicken and cook on second side until just done, about 30 seconds. Transfer to a serving platter. Re-whisk reserved marinade and pour it over the chicken. Serve immediately.

Step 2 for the salad/ and dressing

While you’re waiting for the fire; make the salad. Using a sharp knife, cut off and discard all the peel and white pith from the lemons. Working over a medium bowl, cut lemons along sides of membranes to release the segments into the bowl. Squeeze the juice from the membranes into the bowl and discard the membranes.

Stir in the anchovies, oil, red pepper flakes, breaking up the lemon segments against the side of the bowl with a spoon. Season with salt and pepper to taste.

Toss together the kale, pomegranates, and a few tablespoons of the lemon-anchovy vinaigrette. Season to taste with salt and pepper. Using a peeler, peel a about a 1/2 cup of parmesan and sprinkle all over.

Place into serving bowls and top with chicken.