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.
LEMON PARMESAN CHICKEN WITH ARUGULA SALAD TOPPING
Steps:
- Combine the flour, 1 teaspoon salt, and 1/2 teaspoon pepper on a dinner plate. On a second plate, beat the eggs with 1 tablespoon of water. On a third plate, combine the bread crumbs, the 1/2 cup grated Parmesan cheese, the lemon zest and thyme, and set aside.
- Pound the chicken breasts between two sheets of parchment paper until they are 1/4 inch thick. You can use either a meat mallet or a rolling pin.
- Coat the chicken breasts on both sides with the prepared flour mixture, then dip both sides into the egg mixture and dredge both sides in the bread-crumb mixture, pressing lightly.
- Heat 1 tablespoon of butter and 1 tablespoon of olive oil in a large sauté pan and cook 2 or 3 chicken breasts on medium-low heat for 2 to 3 minutes on each side, until cooked through. Add more butter and oil and cook the rest of the chicken breasts.
- Place the arugula in a large bowl. In a 1-cup glass measure, whisk together the 1/4 cup lemon juice, 1/2 cup olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Pour enough dressing on the arugula to moisten. Toss well.
- Pile some arugula on top of each hot chicken breast. With a very sharp knife or a vegetable peeler, shave the chunk of Parmesan into large shards and arrange them on top of the arugula.
CHICKEN PAILLARD WITH CREAMY PARMESAN SALAD
Steps:
- For the chicken:
- Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
- Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
- Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
- For the dressing:
- Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
- Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
- To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
- Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
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 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
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.
CHICKEN PAILLARD
Make and share this Chicken Paillard recipe from Food.com.
Provided by Vicki in CT
Categories One Dish Meal
Time 40m
Yield 4 serving(s)
Number Of Ingredients 20
Steps:
- For the chicken:.
- Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
- Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
- Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
- For the dressing:.
- Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.).
- Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
- To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
- *RAW EGG WARNING Suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
Nutrition Facts : Calories 1070.5, Fat 60.2, SaturatedFat 16.6, Cholesterol 426.3, Sodium 1075.3, Carbohydrate 69.1, Fiber 3.8, Sugar 5.1, Protein 61.2
CHICKEN PAILLARD WITH ARUGULA AND APPLE
Provided by Geoffrey Zakarian
Categories main-dish
Time 35m
Yield 2 servings
Number Of Ingredients 18
Steps:
- One at a time, put the chicken breasts between 2 sheets of plastic wrap and flatten to an even 1/2-inch thickness with a meat mallet. Sprinkle on both sides with salt and black pepper. Set aside.
- Add the all-purpose flour to a baking dish. In another baking dish, stir together the almond flour, paprika, garlic powder, onion powder and 1/2 teaspoon salt. In a small bowl, whisk together the eggs with 2 tablespoons water. Dredge both sides of the chicken breasts first in the AP flour, then the egg mixture and finally the almond flour mixture. Place the coated chicken back on the baking sheet.
- Heat a large ovenproof skillet over medium-high heat. (Depending on the size of the breasts, you may need two skillets.) Add the butter and 2 tablespoons oil to the skillet. Add the garlic and rosemary and cook to infuse the oil, about 1 minute. Remove the rosemary and garlic from the skillet. Make sure the oil is hot enough to be quivering in the skillet, then add the chicken by placing it in and releasing it away from you. Shake the skillet to ensure it doesn't stick. (You can add the rosemary sprig back to the skillet if you want to infuse more flavor.) Cook until the chicken begins to brown, 3 to 4 minutes, then flip the chicken and cook until the other side is browned, another 3 to 4 minutes. Remove the chicken from the skillet and drain on a half-sheet tray fitted with a rack.
- In a medium bowl, whisk together the sour cream, vinegar, honey, poppy seeds and 2 tablespoons water. Set aside. Season the arugula with the remaining 2 tablespoons olive oil and salt and pepper to taste and toss. Add the apple slices and toss to coat. Plate the chicken and serve with the arugula salad. Drizzle the salad with the poppy seed sour cream. Serve immediately.
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CHICKEN PAILLARDS WITH ARUGULA SALAD | RECIPE - RACHAEL ...
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Estimated Reading Time 3 mins
- In a large, shallow dish, combine 4 tablespoons EVOO, half of the lemon juice, the lemon zest, garlic and thyme
CHICKEN PAILLARD WITH ARUGULA SALAD - THE ITALIAN CHEF
From italianchef.com
Estimated Reading Time 2 minsTotal Time 20 mins
- Take each chicken breast and slice lengthwise. Place each slice of chicken breast between two pieces of wax paper and pound with the flat end of a meat mallet until very thin.
- Place the arugula in a large bowl. Add the lemon juice and 2 tablespoons of the extra-virgin olive oil, season with salt and pepper and toss.
- Heat the remaining tablespoon of olive oil in a large skillet, preferably cast iron, over medium-high heat.
- Season the chicken breasts generously with salt and pepper, add to the skillet and cook, turning once, until browned on both sides and just cooked through, about 2-3 minutes for each side. You may have to work in batches, and add a little more olive oil between batches.
SIRI'S CRISPY CHICKEN PAILLARD RECIPE - TODAY.COM
From today.com
3.8/5 (163)Category Entrées
- 1. Place the flour in a shallow dish. Place the egg whites in a separate shallow dish. Combine the panko and 3/4 cup of the Parmesan in a separate shallow dish.
- 2. Slice each chicken breast in half crosswise to form 2 cutlets. Place each cutlet between 2 sheets of heavy-duty plastic wrap, and pound to an even thickness (about 1/2 inch thick). Sprinkle the cutlets with the pepper and 3/4 teaspoon of the salt. Working with 1 cutlet at a time, dredge in flour, dip in egg, and dredge in the breadcrumb mixture, shaking excess off after each dredge.
- 3. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add 2 chicken cutlets to the skillet and cook until golden brown and cooked through, about 3 minutes per side. Repeat the procedure with 1 tablespoon of the oil and the remaining chicken cutlets.
- 4. Whisk together the vinegar, mustard, and remaining 2 tablespoons oil and 1/4 teaspoon salt in a medium bowl. Add the arugula, and toss to coat. Sprinkle the arugula mixture with the tomato, avocado, pine nuts and remaining 1/4 cup Parmesan. Serve with the chicken.
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CHICKEN PAILLARDS WITH ARUGULA SALAD | RACHAEL RAY IN SEASON
From rachaelraymag.com
- In a large, shallow dish, combine 4 tbsp. EVOO, half the lemon juice, the lemon zest, garlic and thyme. Preheat a grill pan or griddle over medium-high heat.
- Cut into the chicken breasts horizontally to butterfly, opening them up like a book. Firmly but gently pound them into very thin cutlets; season with salt and pepper. Add them to the lemon-garlic marinade and let stand for 5 minutes.
- Meanwhile, in a medium skillet, melt the butter over medium heat. Whisk in the flour and cook until thickened; whisk in the chicken stock and season with salt and pepper. Whisk in the mustard, then stir in the tarragon. Keep the sauce warm over low heat.
- On the grill pan or griddle, working in batches if necessary, grill the chicken, turning once, until cooked through, 4 to 6 minutes.
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5/5 (1)Total Time 45 minsCategory Healthy French Chicken RecipesCalories 427 per serving
- Place arugula, olives and dates in a large bowl. Slice the ends off oranges, then slice off the peel and white pith, following the curve of the fruit. Cut the fruit into segments and add to the salad.
- Lay each chicken breast between 2 large pieces of plastic wrap. Gently pound with the smooth side of a meat mallet or a heavy saucepan until 1/4 inch thick. Place breadcrumbs on a large plate and dredge the chicken in them.
- Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add half of the chicken; cook, turning once, until golden and just cooked through, about 2 minutes per side. Transfer to a platter, cover and keep warm. Reduce heat to medium and repeat with the remaining 2 teaspoons oil and chicken.
- Add orange juice concentrate, water and vinegar to the pan. Stir in mustard and let the dressing boil for 30 seconds. Season with salt and pepper. Add half of the dressing to the salad; gently toss to mix.
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From pestoandmargaritas.com
Cuisine FrenchCategory SaladServings 4Calories 526 per serving
- STEP 1: Prepare the vinaigrette by combining all ingredients in a glass jar with a tight-fitting lid. Cover and shake vigorously until thoroughly combined. Set aside.
- STEP 2: Place the chicken on a large sheet of plastic wrap or wax paper spread out on a clean work surface once it has reached room temperature. Cut each piece of chicken breast in half horizontally (with the blade parallel to the counter) and arrange both halves on the sheets of plastic wrap or wax paper in a single layer.
- STEP 3: Cover with a second sheet of plastic wrap or wax paper and pound to ¼” thickness with a meat mallet or rolling pin. Remove the top cover and season on both sides with the garlic powder, salt, and black pepper.
- STEP 4: Add the olive oil to a large nonstick skillet set over medium-high heat. Once hot, add the chicken and most of the lemon slices, reserving 3 or 4 slices for garnish.
CHICKEN PAILLARD: A CLASSIC ITALIAN RECIPE THAT'S PERFECT ...
From panningtheglobe.com
5/5 (1)Total Time 26 minsCategory Main CourseCalories 351 per serving
- In a small bowl, combine the lemon juice, mustard, garlic, salt and pepper. Slowly pour in the oil while whisking, until emulsified. The marinade/vinaigrette can be made up to a day ahead and refrigerated. Bring it to room temperature before using.
- To pound the chicken, put one chicken breast half into the center of a large ziplock baggie. Press out the air and seal mostly, leaving small air hole so the bag doesn’t pop. Use a meat mallet or a rolling pin to pound the breast firmly but gently, starting at the middle and working towards the edges, until you get it to an even thickness of 1/3 to 1/4 inch. Repeat with the other 3 half breasts. Spread 1/4 cup of the marinade/dressing over the bottom of a non-reactive baking dish or plastic container. Add the chicken and turn to coat. Cover and refrigerate for at least a half hour and to 4 hours.
- Heat the grill to medium-high (about 400ºF) Remove the chicken from the marinade, season it with a little salt and grill it for 2-3 minutes per side, until cooked through. The juices should be clear when pierced with a knife.
- Divide the chicken among 4 plates and drizzle a teaspoon of vinaigrette over each paillard. Toss the arugula and cherry tomatoes with 5 or 6 tablespoons of vinaigrette and mound the salad on top of the chicken. Add fresh ground pepper, to taste. Place lemon wedges on the plate to garnish. Serve warm, with crusty bread on the side.
LEMON-ARUGULA CHICKEN PAILLARD RECIPE | MYRECIPES
From myrecipes.com
5/5 (1)Calories 239 per servingServings 4
- Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula; toss well.
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
- Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
- Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates.
CHICKEN PAILLARD WITH CITRUS SALAD AND COUSCOUS - MYRECIPES
From myrecipes.com
5/5 (1)Total Time 1 hr 25 minsServings 4
- Prepare Vinaigrette: Whisk together first 6 ingredients in a medium bowl. Add olive oil in a slow, steady stream, whisking constantly until smooth and well blended. Stir in parsley and thyme leaves. Reserve 1/3 cup plus 2 Tbsp. vinaigrette for use in couscous and salad.
- Prepare Chicken: Place chicken between 2 sheets of plastic wrap, and flatten to about 1/2-inch thickness, using a rolling pin or flat side of a meat mallet. Place chicken in a zip-top plastic bag, and pour remaining vinaigrette over chicken, turning to coat. Seal and marinate in refrigerator for 30 minutes. Turn bag over after 15 minutes.
- Meanwhile, prepare Couscous: Melt butter with 1 1/2 tsp. oil in a medium saucepan over medium-high heat. Add couscous; cook, stirring constantly, 3 minutes or until toasted. Stir in broth. Bring mixture to a boil; cover, reduce heat to low, and cook, stirring occasionally, 15 minutes or until liquid is absorbed. Uncover and fluff. Stir in 1/4 tsp. each salt and pepper and reserved 2 Tbsp. vinaigrette.
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