**Ingredients** :
– 2 chicken fillets (skinless, about 150 g each)
– 100 g frozen petit pois (small/sweet peas)
– 20 g blanched almonds (émondées/shelled)
– 20 g grated Parmesan cheese
– 1 bunch fresh mint (leaves only, about ½ bouquet)
– ½ garlic clove (from 1 peeled garlic clove quartered)
– Zest and juice of 1 lemon (use ¼ bunch lemon quarters? — but mainly zest + juice)
– 150 g olive oil (for cooking and incorporating)
– Pinch of salt
– Pepper (implied)
**Instructions:**
1. Blanch the 100 g petit pois in boiling water for 5 minutes. Drain them.
2. In a food processor or blender (or by hand/mortar), crush together the blanched peas, 20 g shelled almonds, grated Parmesan, mint leaves, ½ peeled garlic clove, zest and juice of 1 lemon (or part of it). Season with a pinch of salt.
3. Flatten the 2 chicken fillets slightly if needed. Heat a pan with a little olive oil (part of the 150 ml), season the chicken with salt and pepper, and cook over high heat for a few minutes on each side until golden and cooked through (about 5–7 minutes total).
4. Incorporate 1 tablespoon (or to taste) of olive oil into the pea mixture to make a coarse, vibrant topping (like a rough gremolata or pesto).
5. Plate the cooked chicken fillets, top generously with the crushed pea-parmesan-mint mixture.
6. Serve immediately, drizzled with a little more olive oil if desired, and accompanied by lemon wedges
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