These chicken cutlets cook quickly thanks to a sauce made of white wine, lemons, garlic, and half-and-half. The ideal sides are a green vegetable or a salad with some crusty bread.
| Prep Time: | 10 mins |
| Additional Time: | 1 hr |
| Total Time: | 1 hr 10 mins |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 (15 ounce) can chickpeas, drained and rinsed
- 3 tablespoons unsweetened peanut butter
- 2 tablespoons unsweetened cocoa powder
- 3 tablespoons maple syrup
- 2 Medjool dates
- 1 tablespoon unsweetened soy milk, or more as needed
- 1 tablespoon vanilla extract
- 1 teaspoon cinnamon
Instructions
- Combine chickpeas, peanut butter, cocoa powder, maple syrup, dates, soy milk, vanilla extract, and cinnamon in a food processor until creamy. Transfer to an airtight container and refrigerate 1 to 2 hours. Serve chilled.
- Use any unsweetened plant-based milk you like. Add less if you want more of a paste consistency, more if you want more of a dip.