Grilled Chicken Paillards With Endive And Radicchio Food

GRILLED RADICCHIO WITH ENDIVE, WATERCRESS AND SPICY PEANUT VINAIGRETTE

Steps:

• For the vinaigrette:
• Put the vinegar, soy sauce, ginger, garlic, peanut butter, chili oil, honey and sesame oil in a blender and blend until smooth. With the motor running, slowly add the canola oil until emulsified. If the vinaigrette is too thick, thin with a little warm water. Season, to taste, with salt and pepper.
• For the salad:
• Heat grill to high. Brush the radicchio with oil and season with salt and pepper, to taste. Grill until lightly golden brown. Arrange radicchio, endive and watercress on a platter and drizzle with the peanut vinaigrette. Garnish with peanuts, chives and cilantro.

PERFECTLY GRILLED RADICCHIO

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

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.

SOUR-ORANGE GRILLED CHICKEN PAILLARDS

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

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.

GRILLED RADICCHIO AND ENDIVE

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.

LEMON-THYME CHICKEN PAILLARDS

Steps:

• Lay a chicken breast on parchment paper. Starting on 1 long side, cut horizontally into breast but not completely through. Open cut breast like a book. Top with another sheet of parchment. Flatten to an even thickness, about 1/3 inch thick. Repeat with remaining breasts.
• Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag. Squeeze 2 lemon halves over chicken; add rinds to bag. Thinly slice remaining lemon halves crosswise. Top each breast with a lemon slice and thyme sprig; season with pepper. Drizzle chicken with oil. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
• Preheat a grill or grill pan to high. Discard marinade, lemon, and thyme. Season chicken with salt and pepper. Grill, flipping once, until cooked through, 2 minutes per side. Serve chicken warm, at room temperature, or cold. Top each breast with salad, dividing evenly, and serve with lemon wedges.

CHICKEN WITH ENDIVE, RADICCHIO AND BALSAMIC VINEGAR GLAZE

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.