Chicken Paillard With Black Olive Tapenade Recipes

CHICKEN PAILLARD WITH BLACK OLIVE TAPENADE

Steps:

• Make the tapenade: In the bowl of a food processor, place olives, anchovy, garlic, capers, parsley, orange zest, lemon zest, red-pepper flakes and olive oil. Pulse several times to make a rough paste, then scrape down sides of the bowl and purée for about 30 seconds more. Alternatively, use a knife to finely chop ingredients, transfer them to a bowl and stir in the olive oil. You should have about 1 cup of tapenade, more than you need for this recipe. (Refrigerate the remainder for up to 2 weeks.)
• Prepare the chicken: Working one at a time, lay chicken breast on a sturdy cutting board. With a sharp, thin-bladed knife, cut breast horizontally in half, almost, but not completely. Open the breast like a book; it will be a heart-shaped piece of meat. Lay the breast between two resealable plastic bags and lightly pound the breast to 3/8- to 1/2-inch thickness. Don't pound too hard, or the meat may tear. When all breasts are ready, transfer them to a rimmed baking sheet in one layer.
• Season each breast on both sides with salt and pepper and drizzle with 1 teaspoon olive oil. Sprinkle with chopped thyme, and rub seasoning into meat, coating evenly with oil. Scatter thyme sprigs and lemon zest strips over. Leave to marinate for 30 minutes.
• Set oven to 400 degrees. Put a large skillet over medium-high heat, and lightly coat bottom with olive oil. When oil is hot, lay two chicken breasts top-side down in skillet. Cook for 2 minutes, until lightly browned. Turn over and cook 1 minute more. Transfer breasts to a clean baking sheet, browned-side up. Repeat with the other breasts.
• Bake, uncovered, for 5 minutes, until firm to the touch. Remove from oven, keep warm and let rest 5 minutes. Remove and discard thyme sprigs and lemon zest strips.
• Put arugula in a bowl, and dress very lightly with olive oil and a pinch of salt. Place a handful of dressed greens on each of four plates. Place cooked paillards alongside. Smear 1 tablespoon tapenade across the surface of each breast. With a vegetable peeler, shave some cheese over arugula. Garnish with lemon wedges and serve.

CHICKEN PAILLARD

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

CHICKEN WITH OLIVE TAPENADE

Steps:

• Heat grill. Fold four 18-inch-long pieces of foil in half; unfold and coat inside with cooking spray. Blend olives with 1 tablespoon reserved artichoke liquid in a food processor until paste forms. Place 1 cutlet in center of 1 half of each piece of foil; top each with 1/4 of olive paste. Toss all potatoes with 1/4 cup reserved artichoke liquid, rosemary and 1/2 teaspoon salt; divide potatoes evenly among packets, placing them to side of chicken. Combine artichokes, zucchini, onion and remaining 1/2 teaspoon salt; divide evenly among packets, placing them to other side of chicken. Combine wine and broth in a bowl. Fold foil to close and crimp 2 sides of each packet, leaving 1 side open; pour 2 tablespoons broth-wine mixture into each packet. Crimp third side of packets to seal; place on grill; close lid; cook until packets are fully puffed, 12 minutes. Carefully cut foil to open; serve.

CHICKEN PAILLARD WITH TRI-OLIVE TAPANADE, ROAST SAGE YAMS AND SAUTEED GARLIC SPINACH

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend.
• In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm.
• Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice.
• In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside.
• Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams.
• Preheat oven to 350 degrees F.
• In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend.
• In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm.
• Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice.
• In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside.
• Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams.