Chicken Tenders

A heady blend of fresh herbs turns the sauce for the chicken a brilliant green while the lemon juice and zest add a pleasant tang. The sauce is also excellent on broiled fish or served with grilled skewered shrimp.

1 cup coarsely chopped fresh Italian parsley
1/4 cup coarsely chopped fresh dill
1 tablespoon coarsely chopped fresh mint
1/4 cup lower-sodium chicken broth
3 tablespoons grated Parmesan cheese
2 tablespoons lemon juice
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon grated lemon peel
1/8 teaspoon plus pinch salt
12 oz. chicken tenders or boneless skinless chicken breast halves, cut lengthwise into 1/2-inch strips
1/8 teaspoon pepper

1. Combine parsley, dill and mint in blender. Add broth, cheese, lemon juice, 2 teaspoons of the olive oil, lemon peel and 1/8 teaspoon of the salt; blend until smooth. (Sauce will thicken slightly upon standing.)

2. Sprinkle chicken with remaining pinch salt and pepper. Heat remaining 2 teaspoons olive oil in large nonstick skillet over medium-high heat until hot. Add chicken; cook 5 to 7 minutes or until lightly browned and no longer pink in center, turning occasionally. Serve chicken with sauce.

2 servings

PER SERVING: 350 calories, 17.5 g total fat (4.5 g saturated fat), 43.5 g protein, 3.5 g carbohydrate, 115 mg cholesterol, 565 mg sodium, 1 g fiber

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