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Name: Chicken Breasts with Lemon Balm Salsa
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 1
Cuisine: American
Ingredients: ; breasts; Coarsely ground black pepper; Lemon balm sprigs; to; 4 tb olive oil; 3 tb Lemon juice; 4 tb Lemon balm leaves; chopped; 4 Boneless; skinned chicken

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INGREDIENTS

; breasts
Coarsely ground black pepper
Lemon balm sprigs; to
4 tb olive oil
3 tb Lemon juice
4 tb Lemon balm leaves; chopped
4 Boneless; skinned chicken

INSTRUCTIONS

MMMMM----------------------LEMON BALM SALSA--------------------------- 2 tb Sunflower seeds 1 md Red onion; coarsely chopped 8 Sun-dried tomatoes; chopped 3 tb Lemon balm leaves; chopped Salt and black pepper 1 Lemon; juice of 6 tb Olive oil; (6 to 8) Marinate the chicken breasts in the lemon juice, olive oil, black pepper and chopped lemon balm for a few hours in the fridge, turning the pieces once. Toss the sunflower seeds in a hot frying pan without oil, dry-roasting them until slightly browned. Grind them coarsely. Mix with all the other ingredients for the salsa. Put it in the refrigerator and allow at least 30 minutes for the flavours to blend before serving. Lift out the meat from the marinade and grill it for about 10 minutes, turning once. Heat the marinade separately in a pan. Arrange the chicken pieces on a serving dish, strain over the cooking liquids and garnish with lemon balm. Serve the salsa separately.

NOTES

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Chicken Breasts with Lemon Balm Salsa

; breasts
 Coarsely ground black pepper
 Lemon balm sprigs; to
4 tb olive oil
3 tb Lemon juice
4 tb Lemon balm leaves; chopped
4 Boneless; skinned chicken

MMMMM----------------------LEMON BALM SALSA---------------------------      2 tb Sunflower seeds      1 md Red onion; coarsely chopped      8    Sun-dried tomatoes; chopped      3 tb Lemon balm leaves; chopped           Salt and black pepper      1    Lemon; juice of      6 tb Olive oil; (6 to 8)   Marinate the chicken breasts in the lemon juice, olive oil, black  pepper and chopped lemon balm for a few hours in the fridge, turning  the pieces once.    Toss the sunflower seeds in a hot frying pan without oil,  dry-roasting them until slightly browned. Grind them coarsely. Mix  with all the other ingredients for the salsa. Put it in the  refrigerator and allow at least 30 minutes for the flavours to blend  before serving.    Lift out the meat from the marinade and grill it for about 10 minutes,  turning once. Heat the marinade separately in a pan. Arrange the  chicken pieces on a serving dish, strain over the cooking liquids and  garnish with lemon balm. Serve the salsa separately.

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Nutrition

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Serving Size: 1 Serving (106g)
Recipe Makes: 1 servings

Calories: 145
Calories from Fat: 122 (84%)

Amt Per Serving		% DV

	Total Fat 13.5g	18 %
	Saturated Fat 1.9g	9 %
	Monounsaturated Fat 9.9g
	Polyunsanturated Fat 1.4g
Cholesterol 0mg		0 %
Sodium 1.6mg		0 %
Potassium 126.8mg		3 %
Total Carbohydrate 8.6g		3 %
	Dietary Fiber 0.6g	3 %
	Sugars, other 7.9g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 145

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