Grilled Chicken Paillards With Herb Salad And Sauteed Radishes Food

CHICKEN PAILLARDS WITH HERB-TOMATO SALAD

Steps:

• Prepare an outdoor grill with a hot fire.
• Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.
• Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.

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 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.

CHICKEN PAILLARDS WITH SCHMALTZ BREAD SALAD

Steps:

• Working one at a time, pound chicken between 2 sheets of plastic wrap or in a large resealable plastic bag to 1/2" thick; season with 1 tsp. salt and 1 tsp. pepper.
• Heat 1 Tbsp. schmaltz in a large nonstick or cast-iron skillet over high. Carefully place 1 chicken breast in skillet, laying it away from you, and cook until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. schmaltz and remaining cutlet.
• Reduce heat to medium and add remaining 1 Tbsp. schmaltz to same skillet. As soon as schmaltz is hot, add bread and toss to coat. Pour any accumulated juices from plate with chicken over bread and continue to cook bread, stirring constantly, until golden brown and outsides are lightly crisped but centers are still soft, about 3 minutes. Season with 1/2 tsp. salt and remaining 1/4 tsp. pepper and toss to combine. Remove skillet from heat.
• Toss cucumbers, radishes, parsley, lemon juice, red pepper flakes, and remaining 1/4 tsp. salt in a large bowl. Add bread and toss again to distribute.
• Transfer chicken to a platter. Top with salad.

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.