CHICKEN PAILLARD WITH BLACK OLIVE TAPENADE
Paillard is the French word for a thin slice of meat that cooks quickly. (Sometimes, a thicker piece of meat is pounded with a mallet to make it thinner.) This recipe is an easy way to make a chicken paillard without much pounding. Essentially, you butterfly a boneless, skinless chicken breast, slicing horizontally to make a flat, heart-shaped breast, then pound it lightly. Unfortunately, a chicken breast is often dry and tasteless, but it doesn't have to be. Seasoned and cooked correctly, it should be tasty and moist. A dab of tapenade, a traditional Provençal black olive paste, makes a perfect accompaniment.
Provided by David Tanis
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
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.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 32 grams, Carbohydrate 6 grams, Fat 43 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 0 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
BLACK OLIVE TAPENADE
A piquant sauce with olives, capers and anchovies that's as delicious swirled through pasta as it is topping a bruschetta - a great alternative to pesto
Provided by Miriam Nice
Categories Canapes, Condiment
Time 5m
Yield makes 1 small jar
Number Of Ingredients 6
Steps:
- Blitz all the ingredients except the thyme in a small food processor. Season with black pepper then transfer to a jar or serving dish and scatter over the thyme leaves if using. Keeps in the fridge for 3 days.
Nutrition Facts : Calories 88 calories, Fat 9 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 1 grams carbohydrates, Fiber 1 grams fiber, Protein 0.4 grams protein, Sodium 0.4 milligram of sodium
PAILLARDS OF CHICKEN WITH ROASTED GARLIC, PEPPERS AND CROUTONS
Provided by Molly O'Neill
Categories dinner, main course
Time 1h45m
Yield Four servings
Number Of Ingredients 9
Steps:
- Roast the bell peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover tightly with plastic wrap. Let stand for 10 minutes. Peel, stem, core, seed and derib the peppers. Cut them into 1-inch cubes and set aside.
- Preheat the oven to 375 degrees. Place the garlic heads in a small casserole dish with a lid. Drizzle with 2 teaspoons of the olive oil. Cover and roast until garlic is soft, about 1 hour 10 minutes. Set aside, covered.
- Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a 3/8-inch thickness. Heat the remaining 1/2 teaspoon of the olive oil in a large nonstick skillet. Add the chicken, in batches if necessary, and saute until cooked through, about 2 minutes per side.
- Remove the chicken from the pan, season with 1/2 teaspoon salt and set aside. Add the glaze to the skillet and cook until thickened slightly, about 1 minute. Return the chicken to the pan and coat with the glaze. Season with salt and pepper to taste. Keep warm.
- Place the bread rounds on a baking sheet and bake at 375 degrees until light brown and crisp. Place 1 chicken paillard on each of 4 plates, spooning the glaze on top. Garnish with some of the roasted peppers and 1 head of roasted garlic. Place the croutons beside the chicken and serve immediately.
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.
CHICKEN WITH OLIVE TAPENADE
Provided by Marge Perry
Categories Food Processor Chicken Olive Backyard BBQ Dinner Artichoke Sweet Potato/Yam Summer Grill Grill/Barbecue Healthy Self Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 4 servings
Number Of Ingredients 13
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 (FOR THE TOASTER OVEN)
Paillard is an old cooking term which just refers to meat that is pounded thin, then cooked quickly. This recipe is written for the toaster oven (great for college students or small apartment renters), but can just as easily be done in a regular oven. Comes from "Mens Health" magazine.
Provided by threeovens
Categories Chicken Breast
Time 25m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Remove the oven tray from the toaster oven; line it with aluminum foil, then lightly brush with a little of the olive oil.
- Heat oven to 400 degrees F.
- Season chicken, on both sides, with salt and pepper; place on prepared tray.
- In a bowl, toss together garlic, tomato, fennel, mushrooms, olives, capers, thyme, and parsley; drizzle in remaining olive oil, season with salt and pepper, spoon over chicken.
- Bake 10 to 12 minutes.
Nutrition Facts : Calories 683.5, Fat 57.7, SaturatedFat 8.1, Cholesterol 68.4, Sodium 417.6, Carbohydrate 13.8, Fiber 5.3, Sugar 1.8, Protein 30.3
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
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