Grilled Chicken with Mint and Pine Nut Gremolata

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 1 cup mint leaves fresh loosely packed
• 2  garlic cloves minced
• 0.3 teaspoon kosher salt 
• 0.5 teaspoon kosher salt 
• 2 teaspoons lemon rind grated
• 2 teaspoons olive oil extra-virgin
• 4 teaspoons olive oil extra-virgin
• 2 tablespoons pinenuts toasted
• 24 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• grill pan

Directions

1. To prepare gremolata, place mint, pine nuts, rind, and garlic in a mini chopper; process just until combined.
2. Add 4 teaspoons olive oil and 1/4 teaspoon salt; process to combine. Set aside.
3. To prepare chicken, heat a large grill pan over medium-high heat.
4. Brush 2 teaspoons olive oil evenly over chicken; sprinkle chicken evenly with 1/2 teaspoon salt and pepper.
5. Add chicken to pan; cook 5 minutes on each side or until done.
6. Remove chicken from pan; let stand 5 minutes.
7. Serve gremolata with chicken.