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 WITH CHUTNEY
My husband didn't like plums until he tasted them cooked with peaches, dried cranberries and spices in this robust chutney. It wakes up just about any kind of meat-chicken breasts to pork tenderloin. -Gilda Lester, Millsboro, Delaware
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 6 servings.
Number Of Ingredients 18
Steps:
- For chutney, in a large saucepan, combine the first nine ingredients. Bring to a boil; cook and stir for 6-8 minutes or until thickened. Stir in the peaches, onion, mustard and jalapeno. Cool to room temperature., Brush chicken with oil; sprinkle with chili seasoning mix. Grill chicken, covered, over medium heat for 5-6 minutes on each side or until a thermometer reads 170°. Slice chicken; serve on lettuce leaves with chutney. Sprinkle with additional jalapenos if desired.
Nutrition Facts : Calories 346 calories, Fat 8g fat (2g saturated fat), Cholesterol 78mg cholesterol, Sodium 178mg sodium, Carbohydrate 38g carbohydrate (33g sugars, Fiber 2g fiber), Protein 30g protein. Diabetic Exchanges
GINGER-LIME GRILLED CHICKEN
Inspired by the flavors of Thailand, inexpensive chicken thighs are marinated in a delicious mix of ginger, fish sauce, fresh lime juice and chili garlic sauce in this flavorful weeknight dinner.
Provided by Food Network Kitchen
Time 35m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side. On a gas grill, turn off half the burners. Toss the chicken with the ginger, 1 tablespoon fish sauce and 1 teaspoon each brown sugar, lime zest, lime juice and chili-garlic sauce. Season with salt and pepper. Place the chicken skin-side up on the cooler side of the grill; cover and cook until a thermometer inserted into the thickest part registers 165 degrees F, about 20 minutes. Move to direct heat and cook, uncovered, flipping occasionally, until the skin is charred and crisp, about 5 more minutes.
- Meanwhile, make the dressing: Whisk 2 tablespoons water and the remaining 1 tablespoon fish sauce, 2 teaspoons brown sugar, 1 teaspoon lime zest, 2 teaspoons lime juice and 1/2 teaspoon chili-garlic sauce in a large bowl. Whisk in the vegetable oil.
- Add the nectarines, mint, peanuts and 1/4 teaspoon salt to the bowl with the dressing; toss. Divide the chicken and nectarine salad among plates.
Nutrition Facts : Calories 590, Fat 36 grams, SaturatedFat 8 grams, Cholesterol 216 milligrams, Sodium 1041 milligrams, Carbohydrate 24 grams, Fiber 4 grams, Protein 43 grams, Sugar 17 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
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.
GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY
Steps:
- Prepare grill for cooking.
- Simmer nectarines, tomato, garlic, vinegar, brown sugar, curry powder, and salt, uncovered, in a 2-quart heavy saucepan, stirring occasionally, until slightly thickened but still saucy, about 20 minutes.
- While chutney is cooking, sandwich chicken between sheets of plastic wrap and pound with flat side of a meat pounder or with a rolling pin until 1/4inch thick. Pat chicken dry and brush tops with oil, then season with salt and pepper.
- When the fire is hot (you can hold your hand 5 inches above rack 1 to 2 seconds), place chicken, oiled sides down, on lightly oiled grill rack and grill 1 minute. Brush tops with oil and season with salt and pepper, then turn chicken over and grill until just cooked through, 1 to 2 minutes more.
- Serve chicken with nectarine chutney.
GRILLED CHICKEN PAILLARDS WITH ENDIVE AND RADICCHIO
Charcoal-grilled chicken paillards, radicchio, and endive make a simple and delicious main course for a summer dinner party.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 9
Steps:
- Cut open two sides of a resealable plastic bag. Place 1 chicken-breast half in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chicken. Add marinade. Chill for 2 hours.
- Brush endive and radicchio with olive oil; sprinkle with salt and pepper; set aside. Brush cut sides of lemons with olive oil.
- Heat a grill or grill pan. Remove chicken from marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to serving platter.
- Grill endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on platter with chicken, garnished with rosemary and thyme.
More about "grilled chicken palliards with nectarine chutney food"
GRILLED CHICKEN WITH NECTARINE, RED ONION, AND BASIL ...
From womansday.com
Cuisine AmericanTotal Time 20 minsServings 4Calories 361 per serving
- In a medium bowl, whisk together the white wine vinegar, 1/4 cup olive oil and 1/4 teaspoon each salt and pepper.
- Rub the chicken with the remaining 2 teaspoon oil, season with 1/2 teaspoon salt and 1/4 teaspoon pepper and grill until cooked through or an instant-read thermometer inserted into the thickest part of the breast registers 165 degrees F, 4 to 6 minutes per side.
GRILLED CHICKEN WITH NECTARINES AND CHANTERELLES - FOOD …
From foodandwine.com
Servings 4Total Time 1 hr 40 minsCategory Chicken
- Sprinkle 1 tablespoon salt all over chicken. Place chicken on a wire rack set inside a rimmed baking sheet. Chill, uncovered, 8 hours.
- Melt butter in a large skillet over high until sizzling. Add half of chanterelles in a single layer, and cook until lightly browned on bottom, about 3 minutes. Stir and cook, stirring occasionally, until browned all over, about 8 minutes. Reduce heat to medium; add shallot and garlic, and cook, stirring constantly, until slightly softened, about 1 minute. Stir in white wine, sherry, tarragon, 4 thyme sprigs, and bay leaves. Bring to a strong simmer over medium-high; reduce heat to medium, and gently simmer, stirring occasionally, until liquid is slightly reduced, 5 to 6 minutes. Stir in cream, and return to a simmer over medium. Simmer, stirring occasionally, until liquid is slightly thickened (bubbles will get larger as sauce reduces), about 5 minutes. Remove from heat; remove and discard bay leaves, tarragon sprigs, and thyme sprigs. Place mushroom mixture in a blender, and process until smooth, about 1 minute, stopping to scrape down sides as needed. Spoon pureed chanterelle sauce i
- Preheat a gas grill to medium-high (400°F to 450°F) on one side, or push hot coals to one side of a charcoal grill. Place chicken, breast side down, on a cutting board. Using poultry shears, cut along both sides of backbone, separating backbone from chicken; remove backbone. (Discard or reserve for stock.) Turn chicken breast side up. Press firmly against breastbone until it cracks. Tuck wing tips under wings. Rub chicken with 1 tablespoon garlic oil. Place chicken, breast side down, on oiled grates over lit side of grill. Grill, covered, rotating chicken occasionally and flipping once to color evenly, until chicken is lightly browned, about 15 minutes. Move chicken to unlit side of grill, breast side up. Grill, covered, until a thermometer inserted in thickest part of breast registers 155°F, 20 to 25 minutes. Transfer chicken to a work surface, and tent with aluminum foil.
- Increase grill heat or add coals as necessary to bring heat to high (450°F to 500°F). Toss together 1 tablespoon garlic oil, 1 teaspoon salt, and remaining half of chanterelles in a large bowl. Toss together nectarines, remaining 1 tablespoon garlic oil, and remaining 1/2 teaspoon salt in a medium bowl. Place chanterelles on oiled grates (or place in a grill basket) over lit side of grill, and grill, turning often, until mushrooms are tender and browned in spots, 4 to 8 minutes, removing mushrooms from grill as they finish cooking. Transfer mushrooms to a medium bowl, and toss with lemon juice and remaining 4 thyme sprigs. Season with salt to taste. Place nectarines, cut sides down, on oiled grates over lit side of grill, and grill, uncovered, until slightly softened, about 2 minutes per side. Remove from grill.
CHEF THOMAS KELLER’S CHICKEN PAILLARD RECIPE - MASTERCLASS
From masterclass.com
- Lay the chicken breast on a large sheet of plastic wrap and fold the plastic wrap over the meat. Pound it out to an even thickness using the smooth side of a meat mallet. Season both sides with salt. Pour canola oil into a sauté pan, using enough so that the layer of oil is about ⅛-inch deep. Heat the pan over high heat. When the oil is shimmering and gives off the first faint wisp of smoke, lay the chicken into the pan, working away from you to reduce splattering. Give it a good shake so it doesn’t stick to the bottom of the pan. Turn down to medium-high heat—enough heat to maintain the cooking action but to prevent burning. Cook until the underside is browned, about 3 minutes. Flip and cook until the chicken is cooked through and the second side is browned, about 5 or 6 minutes total. To accelerate the cooking process, you can spoon hot oil over the chicken as it sautés. When the chicken has just a slight resistance to the touch, it is done. Note: If preparing larger quantities, prep
- Lightly dress the arugula with oil olive, using just enough that the leaves take on a light sheen, and toss. Sprinkle with salt. The oil will help the salt cling to the arugula. Garnish with almonds and pickled red onions and toss with balsamic vinegar. Place tomatoes and shallots in mixing bowl and coat with olive oil, using enough to soak the tomatoes. Sprinkle with Maldon salt. Add a drop of balsamic vinegar and a squeeze of lemon juice. Mix gently.
GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY RECIPE
From friendseat.com
Cuisine AmericanCategory BBQ
GRILLED CHICKEN AND NECTARINE SALAD - THE SEASONED MOM
From theseasonedmom.com
5/5 (3)Total Time 1 hr 10 minsCategory SaladCalories 395 per serving
- Place all of the dressing ingredients in a jar, seal tightly with a lid, and shake vigorously until completely combined.
- Pour half of the dressing into a large zip-top bag. Add the chicken and toss to coat. Seal the bag and refrigerate for at least 1 hour.
- Heat an outdoor grill or indoor grill pan over medium-high heat. Cook the marinated chicken for about 3-4 minutes per side, or until cooked through. Set aside on a plate to cool slightly until ready to serve.
- In a large bowl stir together remaining salad ingredients. Toss with remaining dressing and serve immediately with chicken.
GOURMET TODAY: GRILLED CHICKEN PALLIARDS WITH NECTARINE ...
From gourmetalltheway.blogspot.com
Estimated Reading Time 2 mins
THE KITCHEN SYNC
From everythingandthekitchensync.blogspot.com
Estimated Reading Time 8 mins
GRILLED CHICKEN PAILLARDS WITH CILANTRO ... - FOOD AND WINE
From foodandwine.com
Servings 4Total Time 25 mins
GRILLED CHICKEN WITH NECTARINE BBQ SAUCE RECIPE - CHOWHOUND
From chowhound.com
5/5 (3)Category Lunch, Main DishCuisine BBQTotal Time 8 hrs
GRILLED CHICKEN PAILLARDS WITH NECTARINE CHUTNEY
From recipelink.com
Category Main Dishes-Chicken, PoultryFrom Jackie/MA, 08-05-2005
GRILLED GINGER CHICKEN WITH APRICOT CHUTNEY - ONCE UPON A CHEF
From onceuponachef.com
Cuisine AsianCategory DinnerServings 4Total Time 1 hr
GRILLED NECTARINE BALSAMIC CHICKEN - HEATHER CHRISTO
From heatherchristo.com
Estimated Reading Time 3 mins
MAIN-DISH CHICKEN SALADS - MYRECIPES
From myrecipes.com
Estimated Reading Time 7 mins
CURRY CHICKEN WRAPS WITH NECTARINE CHUTNEY RECIPE
From crecipe.com
GRILLED CHICKEN PAILLARDS RECIPE
From crecipe.com
GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY RECIPES
From tfrecipes.com
GARLIC RECIPES & MENU IDEAS - PAGE 113 | EPICURIOUS.COM
From epicurious.com
ROCK ON AND ROLL: NECTARINE CHUTNEY OVER GRILLED CHICKEN
From rockonandroll.blogspot.com
GRILLED CHICKEN PAILLARDS WITH NECTARINE CHUTNEY
From recipelink.com
CURRY CHICKEN WRAPS WITH NECTARINE CHUTNEY
From fowleyfavoritefoods.blogspot.com
GRILLED CHICKEN PAILLARDS WITH NECTARINE CHUTNEY RECIPE ...
From eatyourbooks.com
RECIPES/NECTARINE.MD AT MASTER · DPAPATHANASIOU/RECIPES ...
From github.com
GOURMET, ALL THE WAY: 199. GRATED POTATO PANCAKE (POMMES ...
From gourmetalltheway.blogspot.com
GRILLED CHICKEN RECIPES - COOKSRECIPES.COM
From cooksrecipes.com
GRILLED CHICKEN PAILLARDS WITH NECTARINE CHUTNEY
From everythingandthekitchensync.blogspot.com
GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY - MY ...
From myrecipemagic.com
RECIPES/PALLIARDS.MD AT MASTER · DPAPATHANASIOU/RECIPES ...
From github.com
GRILLED CHICKEN WITH CHUTNEY RECIPES
From tfrecipes.com
GRILLED CHICKEN PALLIARDS WITH NECTARINE CHUTNEY | RECIPE ...
From pinterest.com
GRILLED CHICKEN WITH NECTARINE CHUTNEY | NECTARINE CHUTNEY ...
From pinterest.com
CURRIED CHICKEN WRAPS WITH NECTARINE CHUTNEY RECIPE ...
From cookbookcreate.com
GRILLED CHICKEN WITH NECTARINE RELISH - BIGOVEN.COM
From bigoven.com
TANGOS TREASURES: AUGUST 2012
From tangostreasures.blogspot.com
GRILLED CHICKEN BREAST WITH CAMEMBERT AND NECTARINE …
From thriftyfoods.com
RECIPES | WEBER GRILLS
From weber.com
POULTRY MAIN DISHES ARCHIVES - ELLIE KRIEGER
From elliekrieger.com
50+ GRILLED CHICKEN RECIPES | COOKING LIGHT
From cookinglight.com
NECTARINE CHUTNEY RECIPES BEST RECIPES AND RELATED RECIPES
From yakcook.com
CURRIED NECTARINE CHUTNEY RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love