{"id":5133,"date":"2009-06-22T22:06:19","date_gmt":"2009-06-23T02:06:19","guid":{"rendered":"http:\/\/www.culinarytribune.com\/?p=5133"},"modified":"2009-06-22T22:06:19","modified_gmt":"2009-06-23T02:06:19","slug":"chicken-with-mint-and-parsley-sauce%e3%83%9f%e3%83%b3%e3%83%88%e3%81%a8%e3%83%91%e3%82%bb%e3%83%aa%e3%81%ae%e3%82%b0%e3%83%aa%e3%83%bc%e3%83%b3%e3%82%bd%e3%83%bc%e3%82%b9%e3%81%8c%e3%81%91%e3%83%81","status":"publish","type":"post","link":"https:\/\/www.culinarytribune.com\/?p=5133&lang=en","title":{"rendered":"Chicken with Mint and Parsley Sauce
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Chicken with Mint and Parsley Sauce<\/strong>
\nDinner June 22, 2009<\/em><\/p>\n

Remembering seeing Bobby Flay and Giada Laurentiis making some green sauce together for grilled chicken on Food Network the other night, I tried to make something similar. I did remember them using mint, honey, garlic, salt, and pepper for their sauce, but I didn’t remember other ingredients they used. So I improvised and added parsley, Dijon mustard, lemon juice, and olive oil and made my own version of green sauce. I served this sauce with sauteed chicken breast for dinner tonight and it was delicious!<\/p>\n

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Chicken with Mint and Parsley Sauce Dinner June 22, 2009 Remembering seeing Bobby Flay and Giada Laurentiis making some green sauce together for grilled chicken on Food Network the other night, I tried to make something similar. I did remember them using mint, honey, garlic, salt, and pepper for their sauce, but I didn’t remember […]<\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-5133","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5133","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=5133"}],"version-history":[{"count":11,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5133\/revisions"}],"predecessor-version":[{"id":5146,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=\/wp\/v2\/posts\/5133\/revisions\/5146"}],"wp:attachment":[{"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=5133"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=5133"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.culinarytribune.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=5133"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}