Apricot-Balsamic Glazed Chicken Cutlets and Salad with Basil Pesto Dressing
I no longer eat chicken, because I can’t find anything that’s 100% pastured. Every chicken recipe I make is actually Quorn. That being said, I have a feeling most people that read this are fans of chicken and not Quorn (shoutout to my vegetarian peeps). All of my chicken recipes can be made with either.
PREP TIME 15 MINUTES TOTAL TIME 35 MINUTES SERVES 4
- 1/4 cup apricot preserves,
no sugar added
- 1/4 cup balsamic vinegar
- 1/2 tsp ground ginger
- Himalayan sea salt
- avocado oil
- 8 pastured chicken cutlets,
- 1/2 cup extra-virgin olive oil
- 1 cup packed fresh basil leaves
- 1/4 cup pine nuts or walnuts
- 2 1-inch cubes Parmigiano-Reggiano
- 2 T fresh lemon juice
- 1 head butter lettuce,
torn into pieces
HEAT grill to med-low. In a large bowl, combine preserves, vinegar, ginger and 3/4 tsp sea salt. Set aside 1/4 cup of mixture.
ADD the cutlets to the bowl and toss to coat. Let sit for 10 minutes.
MEANWHILE, in a blender, pulse the olive oil, basil, pine nuts, cheese, and lemon juice until well blended.
GRILL the cutlets until cooked through, about 13-15 minutes, turning occasionally and basting with reserved mixture in the last 3-4 minutes of grilling.
DIVIDE the lettuce among the plates and drizzle with basil-pesto vinaigrette. Serve with the chicken cutlets.