GRILLED CHICKEN PAILLARD WITH ARUGULA, FENNEL & POTATO SALAD
This grilled chicken paillard is light and refreshing, but incredibly dynamic. Warm grilled chicken is topped with a salad of crunchy shaved fennel, peppery arugula and tender baby potatoes. Sliced almonds give the salad crunch, golden raisins provide sweetness, and a flurry of feta adds just the right amount of saltiness. I love the subtle anise flavor of tarragon in this dish, but you can swap it out for other herbs (either a single herb or a mix), such as dill, basil, parsley and/or mint. Be sure to check out the other ingredient swaps below. To get a jumpstart on the recipe, pound out the chicken breasts the day before (refrigerate them until you're ready to use).
Provided by Nicki Sizemore
Categories Main Course
Time 50m
Number Of Ingredients 16
Steps:
- Preheat the grill to medium-high heat.
- Put the raisins in a small bowl and cover with hot water (this will plump them up).
- In a large bowl, add the shallots, garlic, 1 tablespoon of the Sherry vinegar and a pinch of salt and pepper.
- Place the potatoes in a medium pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil then reduce to a simmer. Cook until the potatoes are fork tender but not falling apart, about 6-8 minutes. Drain the potatoes and immediately add them to the bowl with the shallots, garlic and vinegar; toss well. Drain the raisins and throw them into the bowl as well.
- In a small bowl, whisk together the remaining 2 tablespoons of Sherry vinegar with the grainy mustard, honey, 2 teaspoons of chopped tarragon and the extra virgin olive oil.
- Brush the chicken breasts on both sides with a bit of oil, then season them with salt and pepper. Sprinkle the remaining 2 tablespoons of chopped tarragon evenly over each (both sides).
- Lightly brush the grill grates with oil. Grill the chicken breasts until golden on each side and cooked through, about 2-4 minutes per side.
- To finish the salad, add the fennel, arugula and sliced almonds to the bowl with the potatoes. Toss with dressing to coat (you might not need it all-save any leftover for serving). Taste and season with salt and pepper.
- To serve, place a chicken breast on each plate. Mound the salad over top. Crumble a nice amount of feta cheese over each, and serve with any additional dressing on the side.
HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE
Steps:
- One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
- Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.
GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD
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.
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO
Steps:
- Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)
- Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
- Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
- In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
- Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.
Nutrition Facts : Calories 211, Fat 8 grams, SaturatedFat 2 grams, Cholesterol 91 milligrams, Sodium 318 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 30 grams, Sugar 1 grams
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
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.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
GRILLED CHICKEN PAILLARD WITH GREEK SALAD
Steps:
- Prepare a grill for medium-high heat, about 375 degrees F. Alternatively, heat a grill pan over medium heat.
- Meanwhile, place 1 chicken breast in a large resealable bag. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/2 inch thick. Transfer to a baking sheet or large plate. Repeat with the remaining chicken.
- Drizzle the chicken with 1 to 2 tablespoons grapeseed oil and then season each side with salt and pepper.
- Grill the chicken until cooked through and grill marks appear, 3 to 5 minutes per side. About 2 minutes before the chicken is done, grill the halved lemons, cut-side down.
- While the chicken is grilling, make the salad: Combine the arugula with the olives, tomatoes and feta in a large bowl. Tear the basil leaves and oregano and add them to the bowl. Add the juice from 1 of the grilled lemons, the olive oil and some salt and pepper. Toss together until evenly coated in with the dressing. Taste and add more salt or pepper, if needed.
- Remove the chicken to a large platter. Mound the salad on top. Cut the remaining grilled lemon into wedges and place on the platter. Serve family style.
GRILLED CHICKEN PIALLARD
This lemony chicken came from Emeril, one of the few recipes of his that I can actually make and afford. I love to grill!
Provided by Redneck Epicurean
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Preheat grill to high and clean. Brush with oil.
- Pound chicken to 1/4 inch thickness. Refrigerate 5 minutes.
- Combine lemon juice, oil, salt, and pepper. Make any adjustments as desired. Brush each breast with 3/4 teaspoons oil and dust lightly with Bayou Blast. Place on the grill seasoned side down and season the other side. Cook until chicken is done through on medium-low heat.
Nutrition Facts : Calories 340.4, Fat 23.6, SaturatedFat 5.2, Cholesterol 92.8, Sodium 963.4, Carbohydrate 0.3, Sugar 0.1, Protein 30.2
GRILLED CHICKEN PAILLARD
This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
- Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
- Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.
SOUR-ORANGE GRILLED CHICKEN PAILLARDS
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
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.
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- 1. Place a chicken breast between 2 sheets of plastic wrap and use a flat meat pounder/tenderizer or heavy skillet to flatten to an even 1/2-inch thick (being careful not to tear). Place pounded chicken on a large plate or platter and repeat with the remaining chicken breasts.
- 2. Drizzle the chicken with 1 tablespoon of the olive oil, turning to coat the breasts on both sides, then sprinkle the chicken on all sides with 1 teaspoon of the salt.
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