Chicken Paillard With Creamy Parmesan Salad Recipes

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CHICKEN PAILLARDS WITH HERB-TOMATO SALAD



Chicken Paillards With Herb-Tomato Salad image

Provided by Food Network Kitchen

Time 15m

Yield 4 servings

Number Of Ingredients 11

2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups)
1 clove garlic, peeled and smashed
1 scallion (white and green parts), thinly sliced
3 tablespoons extra-virgin olive oil, plus additional for brushing
2 teaspoons red wine vinegar
2 teaspoons kosher salt, plus additional for seasoning
Freshly ground black pepper
1/3 cup torn fresh basil
3 tablespoons roughly chopped fresh tarragon
3 tablespoons roughly chopped fresh flat-leaf parsley
4 chicken paillards, about 6 ounces each (see chef's note, below)

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.

Nutrition Facts : Calories 300 calorie, Fat 13 grams, SaturatedFat 2 grams, Cholesterol 99 milligrams, Sodium 1082 milligrams, Carbohydrate 4 grams, Fiber 1 grams, Protein 40 grams, Sugar 2 grams

CHICKEN PAILLARD



Chicken Paillard image

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

4 boneless skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with
1 dash milk
2 cups panko breadcrumbs
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
2 anchovy fillets
2 egg yolks (*)
2 garlic cloves, smashed
2 lemons, juice of
1/2 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese
salt & freshly ground black pepper
1 cup organic grape tomatoes, halved
baby arugula
1/2 lb fresh bocconcini, halved
shaved parmesan cheese, for garnish
lemon wedge, for garnish
extra virgin olive oil, for drizzling

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 PARMESAN BREAD CRUMBS



Chicken Paillard With Parmesan Bread Crumbs image

This recipe doesn't take long to get on the table, and you can get some aggression out at the start of the process by pounding down the chicken breasts. Then dredge the chicken in bread crumbs and Parmesan and sauté it in butter. At the end, you'll spoon brown butter over the top and add a sprinkling of capers for a very simple meal that looks very fancy indeed.

Provided by Jennifer Steinhauer

Categories     dinner, easy, weekday, one pot, main course

Time 40m

Yield 6 servings

Number Of Ingredients 17

6 boneless, skinless chicken breasts
3/4 cup all-purpose flour
3 large eggs
4 1/2 cups fresh, soft bread crumbs
1 cup finely grated Parmigiano-Reggiano
6 tablespoons finely chopped flat-leaf parsley
Kosher salt
black pepper
6 tablespoons extra virgin olive oil
12 tablespoons (1 1/2 sticks) unsalted butter
1 rosemary sprig, broken in half
1 dried chile d'arbol, broken in half
2 cloves garlic, sliced
2 heads escarole, core removed, leaves separated and cleaned
Lemon wedge, for seasoning
2 tablespoons chopped capers
Finely grated zest of 1 lemon

Steps:

  • Place chicken breasts between 2 pieces of plastic wrap, and pound to an even thickness of 1/3 inch. Spread flour in a wide shallow bowl or pie pan. Beat eggs in another wide shallow bowl. In a third such bowl or dish, combine bread crumbs, Parmigiano-Reggiano and 3 tablespoons parsley.
  • Season chicken with salt and pepper. Dredge in flour, then in egg, then in bread crumbs, pressing to help crumbs adhere. Place 2 large sauté pans or skillets over high heat for 2 minutes. Place 2 tablespoons olive oil in each pan and swirl pans so oil spreads. Heat until shimmering, 30 to 60 seconds.
  • Carefully place 3 chicken breasts in each pan. Cook 3 minutes, then add one tablespoon butter to each pan. Continue to cook until undersides are golden brown, about one more minute. Reduce heat to medium, turn chicken and cook again until golden brown and chicken is opaque in center, 2 to 3 minutes. Transfer chicken to a baking sheet, cover with foil and keep warm.
  • Return unwashed pans to medium heat and swirl one tablespoon olive oil into each. Divide rosemary and chili between pans and let sizzle for 30 seconds. Add half the garlic to each pan, stir a few seconds, then add escarole to each pan. Season with salt and pepper and sauté gently until greens have just wilted, 2 to 3 minutes. Season with a squeeze of lemon and transfer to a large warmed platter. Top with chicken, cover with foil and keep warm.
  • Wipe out one pan and return to medium heat. Add remaining 10 tablespoons butter and cook until it is browned and has a nutty fragrance. Remove from heat, wait a few seconds and add capers, lemon zest and remaining 3 tablespoons parsley. Adjust salt and pepper as needed. Spoon brown butter and capers over chicken and greens.

Nutrition Facts : @context http, Calories 920, UnsaturatedFat 25 grams, Carbohydrate 33 grams, Fat 52 grams, Fiber 3 grams, Protein 77 grams, SaturatedFat 22 grams, Sodium 1033 milligrams, Sugar 3 grams, TransFat 1 gram

CHICKEN PAILLARD



Chicken Paillard image

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

4 (6 ounce) skinless, boneless chicken breast halves
⅓ cup dry white wine
1 lemon, juiced
1 small shallot, chopped
2 teaspoons extra-virgin olive oil
1 clove garlic, crushed
1 lemon, juiced
1 tablespoon red wine vinegar
1 tablespoon extra-virgin olive oil
2 teaspoons lemon zest
½ teaspoon freshly ground black pepper, divided
½ teaspoon salt, divided
4 cups trimmed arugula
8 ounces cherry tomatoes, halved

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

CREAMY GARLIC PARMESAN CRISPY CHICKEN SALAD RECIPE BY TASTY



Creamy Garlic Parmesan Crispy Chicken Salad Recipe by Tasty image

Here's what you need: panko breadcrumbs, parmesan cheese, salt, pepper, paprika, garlic powder, chicken breasts, all purpose flour, large eggs, olive oil, sour cream, buttermilk, parmesan cheese, garlic, lemon juice, apple cider vinegar, olive oil, salt, freshly ground black pepper, mixed greens, mixed cherry tomato, red onion

Provided by Alix Traeger

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 22

1 ½ cups panko breadcrumbs
¼ cup parmesan cheese, grated
1 teaspoon salt, plus more for taste
1 teaspoon pepper, plus more for taste
1 teaspoon paprika
1 teaspoon garlic powder
2 chicken breasts
1 cup all purpose flour
3 large eggs, beaten
2 tablespoons olive oil
⅔ cup sour cream
⅓ cup buttermilk
¼ cup parmesan cheese, grated
1 tablespoon garlic, minced
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 tablespoon olive oil
salt, to taste
freshly ground black pepper, to taste
16 oz mixed greens
2 cups mixed cherry tomato, halved
½ red onion, thinly sliced

Steps:

  • Preheat the oven to 425˚F (220˚C).
  • In a medium bowl, combine the panko bread crumbs, Parmesan cheese, salt, pepper, paprika, and garlic powder. Mix together with a fork.
  • Season the chicken breasts on both sides with pepper and salt to taste.
  • Add the flour and eggs to 2 separate medium bowls. Dip the chicken breasts in the flour and shake off the excess. Then, dip in the eggs. Finally, dip in the bread crumb mixture. Make sure the chicken is well-coated.
  • Place the chicken breasts on a baking sheet and drizzle with the olive oil.
  • Bake for 25 minutes, or until deep golden brown and a meat thermometer inserted in the thick part of a breast registers at least 165˚F (75˚C).
  • While the chicken is cooking, make the dressing: In a liquid measuring cup or small bowl, combine the sour cream, buttermilk, Parmesan, garlic, lemon juice, apple cider vinegar, olive oil, salt, and pepper. Stir to combine. If you prefer a thinner dressing, add a few more splashes of buttermilk.
  • To assemble the salad, add the mixed greens, cherry tomatoes, and red onion to a large bowl. Drizzle about ½ the dressing over the salad and toss to combine.
  • Slice the chicken, then serve on top of the salad and drizzle with more dressing.
  • Enjoy!

Nutrition Facts : Calories 709 calories, Carbohydrate 63 grams, Fat 30 grams, Fiber 5 grams, Protein 45 grams, Sugar 11 grams

SLOW-COOKER DIJON CHICKEN WITH BARLEY AND MUSHROOMS



Slow-Cooker Dijon Chicken With Barley and Mushrooms image

This glossy, risottolike dish is inspired by the French bistro classic of chicken in tarragon-mustard sauce. Here, those flavors are transformed into a whole-grain, one-pot weeknight meal: The barley, mushrooms and chicken cook together first, then just before eating, finish with a bag of frozen peas and a tangy mixture of crème fraîche (or sour cream) and Dijon. Make the dish vegetarian by omitting the chicken and using your favorite vegetable broth, but add about ½ cup more liquid, to substitute for the chicken juices.

Provided by Sarah DiGregorio

Categories     dinner, grains and rice, poultry, main course

Time 3h5m

Yield 6 to 8 servings

Number Of Ingredients 17

1 1/2 cups pearled barley
1 pound sliced cremini mushrooms
1 pound boneless, skinless chicken thighs
4 cups chicken broth
1/4 cup lemon juice (from about 1 large lemon)
1/4 cup dry white wine
6 garlic cloves, smashed and chopped
4 thyme sprigs, leaves picked (about 2 teaspoons), or 1 teaspoon of dried thyme
2 teaspoons coarse kosher salt
1 teaspoon onion powder
1/2 teaspoon red-pepper flakes
Black pepper
1 (10-ounce) bag frozen peas
1/4 cup crème fraîche or sour cream
2 heaping tablespoons smooth Dijon mustard, plus more to taste
1/3 to ½ cup chopped fresh tarragon or dill, to taste
Grated Parmesan, for serving

Steps:

  • In a 6- to 8-quart slow cooker, combine the barley, mushrooms, chicken, chicken broth, lemon juice, white wine, garlic, thyme, salt, onion powder, red-pepper flakes and several generous grinds of black pepper. Stir to combine, then cook for 3 hours on high.
  • At first it will seem like there is too much liquid, but the dish will thicken as it cools, and as you stir. Stir in the frozen peas and let them heat through, about 2 minutes.
  • In a small bowl, stir together the crème fraîche and mustard, then fold it into the barley mixture. The chicken thighs should be falling apart; break them into coarse chunks with a spatula. Taste and add more mustard for a stronger flavor, if desired. Stir in the chopped tarragon and serve. Pass Parmesan at the table for topping.

PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE



Parmesan Chicken Paillards With Cherry Tomato Sauce image

This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007.

Provided by ksduffster

Categories     One Dish Meal

Time 35m

Yield 4 serving(s)

Number Of Ingredients 12

4 (6 ounce) boneless skinless chicken breast halves
1/2 teaspoon kosher salt, divided
1/2 teaspoon ground black pepper, divided
1/4 cup parmesan cheese, grated
1 tablespoon all-purpose flour
2 teaspoons olive oil, divided
cooking spray
1/2 cup onion, finely chopped (I use frozen chopped onion, unthawed)
1/4 cup chicken broth
1 tablespoon sherry wine vinegar
2 cups cherry tomatoes, quartered
1/2 teaspoon dried oregano

Steps:

  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
  • Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
  • Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
  • Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
  • Remove from pan; keep warm.
  • Carefully wipe any browned bits from the pan using a paper towel.
  • Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.

Nutrition Facts : Calories 266, Fat 6.4, SaturatedFat 2, Cholesterol 104.2, Sodium 476.4, Carbohydrate 6.9, Fiber 1.4, Sugar 2.9, Protein 43.1

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CHICKEN PAILLARD WITH CREAMY PARMESAN SALAD | RECIPE | PARMESAN …
Jul 13, 2017 - Cooking Channel serves up this Chicken Paillard with Creamy Parmesan Salad recipe from Tyler Florence plus many other recipes at CookingChannelTV.com
From pinterest.co.uk


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