Grilled Chicken Paillards With Endive And Radicchio Recipes

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GRILLED CHICKEN PAILLARDS WITH ENDIVE AND RADICCHIO



Grilled Chicken Paillards with Endive and Radicchio image

Charcoal-grilled chicken paillards, radicchio, and endive make a simple and delicious main course for a summer dinner party.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 9

3 whole boneless, skinless chicken breasts, split (about 2 pounds)
1 recipe Basic Marinade
3 heads endive, halved lengthwise
2 large heads radicchio, each cut in 6 wedges
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 lemons, cut in half crosswise
Rosemary sprigs, for garnish
Thyme sprigs for garnish

Steps:

  • Cut open two sides of a resealable plastic bag. Place 1 chicken-breast half in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chicken. Add marinade. Chill for 2 hours.
  • Brush endive and radicchio with olive oil; sprinkle with salt and pepper; set aside. Brush cut sides of lemons with olive oil.
  • Heat a grill or grill pan. Remove chicken from marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to serving platter.
  • Grill endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on platter with chicken, garnished with rosemary and thyme.

PERFECTLY GRILLED RADICCHIO



Perfectly Grilled Radicchio image

Provided by Michael Chiarello : Food Network

Categories     appetizer

Time 1h30m

Yield 8 servings

Number Of Ingredients 8

4 heads radicchio
12 garlic cloves, minced
2 teaspoons crushed red pepper flakes
3 tablespoons fresh thyme leaves
2 cups extra-virgin olive oil
1/2 cup balsamic vinegar
1 pound mozzarella, cut into 16 pieces
Salt and freshly ground black pepper

Steps:

  • Cut the radicchio in quarters lengthwise, being sure to keep some of the stem attached to each quarter. Trim off any dark bits of stem. Submerge the radicchio quarters in ice water for 1 hour to remove some bitterness. Put a plate on top of the radicchio to keep them under water.
  • In a medium bowl, combine all ingredients except the mozzarella. Mix well.
  • Prepare a hot fire in your grill, or heat a cast iron grill pan over medium-high heat.
  • Drain the radicchio and place them on paper towels to absorb remaining water. Open up the leaves and spoon the olive oil mixture inside. Place the radicchio quarters on a baking sheet and pour the remaining marinade mixture. Season generously with salt and pepper.
  • Grill the radicchio until browned on the outside but still raw in the center, 3 to 5 minutes, turning occasionally. Be careful, as the oil mixture may flame up.
  • When the radicchio begins to brown, pull from the grill, open up a section of each portion and place a slice of mozzarella inside. Place quarters back onto the sheet pan and place the pan directly on the grill for 5 minutes to melt the cheese. Drizzle any leftover dressing over the top of the grilled radicchio and serve warm.
  • If making radicchio in advance: Before the party, have the radicchio drained and marinated in the vinaigrette in the refrigerator.

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD



Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Steps:

  • Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
  • Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
  • Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

SOUR-ORANGE GRILLED CHICKEN PAILLARDS



Sour-Orange Grilled Chicken Paillards image

Paillards are chicken breasts that have been flattened to an even thinness with a meat mallet or rolling pin. They cook exceptionally quickly on the grill, which prevents them from drying out.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 8

1 cup sour-orange or orange marmalade
2 tablespoons fresh lemon juice
1 tablespoon fresh orange juice
4 bay leaves
Coarse salt
Freshly ground pepper, to taste
12 chicken paillards (or 6 chicken breast cutlets, halved horizontally and pounded to 1/4 inch thick)
2 oranges (1 thinly sliced into rounds and 1 cut into wedges)

Steps:

  • Combine marmalade, lemon juice, orange juice, bay leaves, 1 teaspoon salt, and pepper in a bowl. Reserve 1/3 cup glaze for serving.
  • Preheat grill to medium-high. (If you are using a charcoal grill, coals are ready when you can hold your hand 5 inches above grill for just 3 to 4 seconds.) Season chicken with salt and pepper. Place chicken on grill, and brush with half the glaze. Grill 3 minutes. Flip chicken, and brush with remaining glaze. Grill until chicken is cooked through, about 3 minutes more. Transfer to a platter.
  • Place oranges on grill. Cook, flipping once, until softened, 1 to 2 minutes per side. Add to platter. Serve with reserved glaze for drizzling over chicken.

GRILLED CHICKEN PAILLARD AND CHOPPED-RADICCHIO SALAD



Grilled Chicken Paillard and Chopped-Radicchio Salad image

Toasted walnuts and chopped-radicchio salad top chicken breasts flavored with walnut oil and lemon juice.

Provided by Martha Stewart

Categories     Chicken Breast Recipes

Number Of Ingredients 11

1/4 cup walnut pieces
1 tablespoon freshly squeezed lemon juice
2 tablespoons plus 1/2 teaspoon walnut oil
6 skinless and boneless chicken-breast halves (about 3 pounds), pounded to 1/4-inch thickness
1/2 pound green and yellow beans, stems trimmed
2 large heads radicchio (3/4 pound total), cores removed, chopped into 1/2-inch pieces
1 fennel bulb, core and fronds removed, finely diced
3 tablespoons sherry vinegar
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper
Olive-oil cooking spray

Steps:

  • Heat oven to 350 degrees. Place walnuts on a baking sheet; toast until golden brown and fragrant, 8 to 10 minutes. In a bowl, combine lemon juice and 1/2 teaspoon walnut oil. Brush over chicken breasts; set aside.
  • Fill a bowl with water and ice; set aside. Bring a pot of water to a boil; cook beans until tender, about 1 1/2 minutes. Drain; transfer to ice bath to cool. Drain again; cut beans into 1/2-inch pieces. Combine beans, radicchio, and fennel in a large bowl. Add vinegar, remaining 2 tablespoons walnut oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Toss; set aside.
  • Heat a grill or grill pan coated with olive-oil cooking spray until very hot. Sprinkle chicken with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. Grill until browned, about 3 minutes. Turn; continue cooking until browned and cooked through, 2 to 3 minutes more. Serve topped with reserved radicchio salad; garnish with walnuts.

Nutrition Facts : Calories 245 g, Cholesterol 73 g, Fat 11 g, Fiber 2 g, Protein 29 g, Sodium 339 g

GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES



Grilled Chicken Paillards with Herb Salad and Sauteed Radishes image

This handy recipe has you pound chicken breasts into even flat paillards which are quick and easy to cook. Then they're cooked in a grill pan and served with a light salad of herbs and sautéed radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

4 8-ounce boneless skinless chicken breast halves
Extra-virgin olive oil, for brushing
Coarse salt and freshly ground pepper
1/2 lemon
Herb Salad
Sauteed Radishes

Steps:

  • Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
  • Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
  • Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.

CHICKEN WITH ENDIVE, RADICCHIO AND BALSAMIC VINEGAR GLAZE



Chicken with Endive, Radicchio and Balsamic Vinegar Glaze image

Categories     Chicken     Leafy Green     Sauté     Vinegar     Endive     Bon Appétit

Yield Serves 4

Number Of Ingredients 9

3 tablespoons olive oil
4 skinless boneless chicken breast halves
1 large red onion, cut into 1/2-inch-thick slices, separated into rings
1 teaspoon chopped fresh oregano or 1/2 teaspoon dried
6 medium-size heads Belgian endive, trimmed, halved lengthwise
1 medium-size head radicchio, cut into 8 wedges
1 tablespoon dark brown sugar
1/2 cup balsamic vinegar
Chopped fresh parsley

Steps:

  • Heat 1 tablespoon oil in heavy large skillet over medium-high heat. Season chicken with salt and pepper. Add to skillet; sauté until cooked through, about 6 minutes per side. Transfer chicken to platter (do not clean skillet). Tent chicken with foil.
  • Heat 2 tablespoons oil in same skillet over medium-high heat. Add onion and oregano; sauté until onion softens, about 10 minutes. Using tongs, transfer onion to plate. Reduce heat to medium. Add endive to skillet and sauté until beginning to brown, turning occasionally, about 5 minutes. Add radicchio. Cover skillet and cook until radicchio begins to brown and endive softens, about 5 minutes. Return onion to skillet. Sprinkle vegetables with sugar. Stir until sugar melts, about 1 minute. Transfer vegetables to plate.
  • Add vinegar to skillet; boil until slightly thickened, scraping up any browned bits, about 2 minutes. Add chicken to skillet; turn to coat with glaze. Arrange chicken on platter. Arrange vegetables around chicken. Drizzle remaining glaze from skillet over vegetables. Top with parsley.

GRILLED RADICCHIO AND ENDIVE



Grilled Radicchio and Endive image

To grill radicchio and endives so that they are flavorful and moist, place them close together on the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Number Of Ingredients 5

1 head radicchio
6 heads Belgian endive
1/4 cup plus 2 tablespoons extra-virgin olive oil
1 1/2 teaspoons coarse salt
1/2 teaspoon freshly ground pepper

Steps:

  • Heat grill until it is medium hot. Slice the radicchio lengthwise into six wedges. Slice the Belgian endives lengthwise into four wedges. Using a pastry brush, brush the olive oil over all sides of the radicchio and endive wedges. Sprinkle radicchio and endive wedges with salt and pepper. Place the radicchio and endive wedges on the grill, away from direct flame. Cook, turning occasionally, until golden and tender, 6 to 8 minutes depending on heat of grill. Serve immediately.

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