Chicken Paillards with Radish-Mint Chutney

• 1 garlic clove
• 1/2 small jalepeno chili
• 1/4 cup (packed) fresh mint leaves
• 1/4 cup olive oil
• 5 medium radishes, trimmed
• 2 tablespoons walnut pieces
• 2 skinless boneless chicken breast halves

1. Preheat broiler.
2. With processor running, drop garlic and chili through feed tube and process until finely chopped.
3. Scrape down sides of work bowl.
4. Add mint and oil blend well, scraping down sides of bowl occasionally.
5. Transfer 2 tablespoons of mixture to small bowl and reserve.
6. Add radishes and walnuts to mixture in processor.
7. Using on/off turns, process until nuts are finely chopped.
8. Transfer chutney to bowl; season with salt and pepper.
9. Using rolling pin, pound each chicken piece lightly between sheets of waxed paper to even 1/2-inch thickness.
10. Sprinkle chicken with salt and pepper.
11. Spread reserved 2 tablespoons mint mixture over both sides of chicken pieces.
12. Broil chicken until brown and just cooked through, about 3 minutes per side.
13. Transfer chicken to plates.
14. Top with chutney and serve.

garlic, jalepeno chili, mint leaves, olive oil, radishes, walnut pieces, chicken

Taken from www.epicurious.com/recipes/food/views/chicken-paillards-with-radish-mint-chutney-5827 (may not work)