RECIPE

Grilled Chicken Cutlets with Zucchini, Corn and Cherry Tomato Sauce

Gather summer’s bounty to top lemon and thyme-marinated grilled chicken. Finish with curls of Pecorino Pepato cheese.

Ingredients

  • 1 lemon, zested and 1/2 juiced
  • 4 cloves garlic, grated
  • 5-6 tablespoons extra virgin olive oil (EVOO), divided
  • 1 tablespoon thyme leaves, chopped
  • 4 boneless, skinless chicken breasts (6-8 ounces each)
  • Salt and pepper
  • 2 ears corn, kernels cut from the cob
  • 2 small or 1 medium zucchini, halved lengthwise, seeded and diced
  • 1 bunch scallions, whites sliced and greens reserved for another use
  • 1 small red chili pepper, such as Fresno, seeded and finely chopped, or about 1 teaspoon crushed red pepper
  • 2 tablespoons butter
  • 1 pint cherry tomatoes
  • 1 cup loosely packed fresh herbs, such as mint, parsley, tarragon or basil, chopped
  • 4 cups baby arugula
  • A chunk of Pecorino Pepato (with black peppercorns), shaved into curls with a vegetable peeler, for garnish

Preparation

In a shallow dish, combine the lemon zest and juice with half of the garlic, 3-4 tablespoons of the EVOO and the thyme.

Pre-heat an outdoor grill or indoor grill pan to medium-high.

Butterfly the chicken pieces: Open them up like a book by cutting into them horizontally without going all the way through. Once butterflied, pound the meat into thin cutlets; season with salt and pepper. Turn them in the lemon-thyme marinade. Let stand.

Meanwhile, in a large skillet, heat the remaining 2 tablespoons of EVOO, one turn of the pan, over medium-high. Add the corn and lightly brown, 3-5 minutes. Add the zucchini, scallion whites, chili pepper and the remaining garlic to the corn; season. Cook to soften, 3-4 minutes. Add the butter and stir to melt, creating a creamy sauce. Remove the zucchini-corn sauce from the heat and toss with the tomatoes and herbs.

Grill the chicken for 3-4 minutes on each side, then transfer to plates.

Top each chicken cutlet with a cup of the baby arugula and some of the warm zucchini-corn sauce. Top with the Pecorino Pepato curls.


This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.

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