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for the chicken
- 4 to 6 chicken cutlets, pounded thin
- 1/2 cup olive oil
- 4 garlic cloves, halved
- Fresh herbs
for the Brussels sprouts
- 2 tablespoons butter
- 2 tablespoons olive oil
- About 1/2 pound of Brussels sprouts, trimmed
- 1/4 cup pine nuts
- 2 strips bacon, cooked and crumbled into bits
- Marinate the chicken cutlets in olive oil, 2 of the halved garlic cloves, and a few sprigs of any fresh herb you have in the fridge. (Or if you don't have any herbs, just marinate in olive oil and garlic for as long as you can.)
- Cook the cutlets over medium-high heat on a stovetop grill for about 2 to 3 minutes per side. Remove.
- Over medium heat, warm the butter with the olive oil in a large skillet. Add the last two garlic halves for one minute, then remove.
- Add the trimmed sprouts (cut-side down) in skillet in one layer and sprinkle with pine nuts and salt to taste. Cook, uncovered, without turning, until the sprouts are golden brown, about 15 minutes.
- Top the chicken with sprouts and bacon.
