Grilled Chicken Paillards with Cilantro-Mint Dressing

Ingredients

• 2 tablespoons canola oil 
• 1 cup lightly cilantro leaves packed
• 1  garlic clove smashed
• 1  jalapeño with seeds) sliced
• 4 servings kosher salt and pepper freshly ground
• 3 tablespoons juice of lime fresh
• 0.3 cup lightly mint leaves packed
• 24 ounce chicken breast halves boneless skinless for another use
• 1 tablespoon sugar 
• 0.3 cup water 

Equipment

• food processor
• blender
• grill
• grill pan

Directions

1. Light a grill or preheat a cast-iron grill pan. In a blender or food processor, combine the cilantro, mint, garlic, jalapeo and sugar and pulse until chopped.
2. Add the water, lime juice and 1 1/2 tablespoons of the grapeseed oil and process until fairly smooth; season with salt and pepper.
3. Lightly pound the breasts to an even 1/2-inch thickness.
4. 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.
5. Transfer the chicken to plates, spoon some of the dressing on top and serve, passing extra dressing on the side.
6. Serve With: Couscous or rice.
7. Notes: One serving 239 calories, 9 gm total fat, 0 gm saturated fat, 6 gm carb.