Chicken Paillard With Tomatoes Fennel And Olives Recipes

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CHICKEN THIGHS WITH OLIVES AND FENNEL



Chicken Thighs with Olives and Fennel image

Provided by Food Network Kitchen

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 11

6 skinless, boneless chicken thighs (about 1 1/2 pounds), trimmed and halved
1 1/2 teaspoons ground coriander
Kosher salt and freshly ground pepper
3 tablespoons extra-virgin olive oil
2 bulbs fennel, trimmed, cored and cut into 1-inch chunks, plus 1/2 cup chopped fronds
2 leeks (white and light green parts), halved lengthwise, sliced 1/2 inch thick and rinsed
8 cloves garlic, crushed
1/2 cup large pitted mixed olives
1 lemon, quartered and sliced
1 cup low-sodium chicken broth
Chopped fresh parsley, for topping

Steps:

  • Season the chicken with 1 teaspoon ground coriander, 1/2 teaspoon salt and a few grinds of pepper. Heat a large skillet over medium-high heat. Add 2 tablespoons olive oil. Add the chicken and cook until browned, 1 to 2 minutes per side; remove to a plate.
  • Reduce the heat to medium and add the remaining 1 tablespoon olive oil, the fennel chunks, leeks and garlic; season with the remaining 1/2 teaspoon coriander, 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the vegetables start to wilt and brown, about 3 minutes. Add the olives and lemon slices and cook until the lemons brown around the edges, about 2 minutes.
  • Return the chicken to the skillet and add the chicken broth. Bring to a simmer. Cover and cook until the chicken is cooked through and the vegetables are tender, about 15 minutes. Uncover and increase the heat to medium high; bring to a boil and cook until the sauce is reduced, 2 to 3 minutes. Stir in the fennel fronds. Top each serving with parsley.

CHICKEN PAILLARD WITH BLACK OLIVE TAPENADE



Chicken Paillard With Black Olive Tapenade image

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

1 cup pitted Niçoise olives
4 anchovy fillets
3 garlic cloves, grated
1 tablespoon capers, well rinsed
3 tablespoons roughly chopped parsley
1/2 teaspoon orange zest
1/2 teaspoon lemon zest
Pinch of red-pepper flakes
1/2 cup extra-virgin olive oil
4 boneless, skinless chicken breasts, about 8 ounces each
Salt and pepper
Extra-virgin olive oil
1 tablespoon roughly chopped thyme, plus a few sprigs
8 wide strips of lemon zest, from 1 medium lemon
5 ounces wild arugula (about 4 handfuls)
A piece of Parmigiano-Reggiano or pecorino Romano, for shaving
Lemon wedges

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



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

CHICKEN PAILLARD WITH TOMATOES, FENNEL AND OLIVES



CHICKEN PAILLARD WITH TOMATOES, FENNEL AND OLIVES image

Categories     Chicken

Yield 4 people

Number Of Ingredients 20

4 skinless boneless chicken
breasts, butterflied and lightly
pounded flat
½ cup shallots, minced
2 cloves garlic, minced
1 cup tomatoes, peeled, seeded
and diced
¾ cup thinly sliced fennel
½ cup green olives, pitted and
sliced
¼ cup raisins, soaked in white
wine
¼ cup pine nuts, toasted
2 tablespoons capers
4 sprigs thyme, leaves removed
½ cup olive oil
3 tablespoons basil julienne
2 tablespoons chopped parsley
fine sea salt and freshly
ground pepper

Steps:

  • Preheat oven to 450° F. Season the chicken breasts on both sides with salt and pepper. Place the chicken in a lightly greased baking dish. Combine together in a mixing bowl the shallots, garlic, tomatoes, fennel, green olives, raisins, pine nuts, capers, and thyme leaves. Drizzle the olive oil over the vegetables and season to taste with salt and pepper. Cover the chicken with the tomato, fennel and olive mixture and drizzle a little more olive oil over and around the paillards. Bake the chicken in the oven for 15-20 minutes, until cooked through. Sprinkle the parsley and basil over the paillards and serve immediately

CHICKEN PAILLARD WITH TOMATOES, FENNEL AND OLIVES



CHICKEN PAILLARD WITH TOMATOES, FENNEL AND OLIVES image

Categories     Chicken

Number Of Ingredients 14

4 skinless boneless chicken breast, butterflied and lightly pounded flat
½ cup shallots, minced
2 cloves garlic, minced
1 cup tomatoes, peeled, seeded and diced
¾ cup fennel, sliced thin
½ cup green olives, pitted and sliced
¼ cup raisins, plumped in white wine
¼ cup pine nuts, toasted
2 tablespoons capers
4 sprigs thyme
½ cup olive oil
3 tablespoons basil chiffonade
2 tablespoons chopped parsley
fine sea salt and freshly ground pepper

Steps:

  • Season the chicken breasts on both sides with salt and pepper. Place the chicken in a baking dish. Combine together in a mixing bowl, the shallotss, garlic, tomatoes, fennel, green olives, raisins, pine nuts, capers, and thyme leaves. Drizzle the olive oil over the vegetables and season to taste with salt and pepper. Cover the chicken with the tomato, fennel and olive mixture and add a little more olive oil over and around. Bake the chicken paillards in the oven for 15-20 minutes, until cooked through. Sprinkle the parsley and basil over the chicken and serve immediately.

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 (FOR THE TOASTER OVEN)



Chicken Paillard (For the Toaster Oven) image

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

1/4 cup olive oil
1 boneless skinless chicken breast, pounded to about 1/2 inch thickness
salt & freshly ground black pepper
1 garlic clove, sliced thin
1 small roma tomato, diced
1/2 fennel bulb, shaved thin
1/4 cup mushroom, sliced
2 tablespoons black olives, sliced
1 1/2 teaspoons capers
2 sprigs fresh thyme
1 tablespoon fresh parsley, chopped

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 WITH TOMATOES, OLIVES AND FENNEL



Chicken With Tomatoes, Olives and Fennel image

Easy dinner to make ahead and just reheat, but also a quick put together meal. But using good Greek olives and fennel are a must for this dish. Now, I like to use bone in/skin on thighs and breasts for this to get a good color for this dish. I have also used chicken quarters as well cut up which is an option. And if you don't like fennel, try cooking or baking it, it is a whole different flavor. Perfect simple food. I serve this with a good Pinot Noir, a simple spinach salad with a lemon vinaigrette and some grilled pita bread.

Provided by SarasotaCook

Categories     < 60 Mins

Time 50m

Yield 4-6 , 4-6 serving(s)

Number Of Ingredients 12

3 1/2 lbs chicken (bone in or skin on chicken thighs and breasts or you can use any cut up chicken)
1 fennel bulb, thin sliced (3/4 lb)
1/4 cup fennel leaves
1 large onion (cut in half and thin sliced)
1 (15 ounce) can whole tomatoes
1/4 cup white wine (you could use chicken broth if you prefer)
1/2 cup Greek olive (pitted)
2 teaspoons minced garlic
2 tablespoons olive oil
salt
pepper
1 lemon, cut in wedges

Steps:

  • Chicken -- In a large saute pan (I prefer cast iron or stainless, NOT non-stick), add the olive oil and bring to medium heat. Add the chicken and brown all sides until golden brown. Remove to a plate, with a paper towel to drain.
  • Vegetables -- In the same pan, add the fennel, onion and garlic and cook until lightly brown. Add the white wine, tomatoes, fennel fronds, salt and pepper and bring to a boil.
  • Chicken -- Add the chicken back in to the pan, reduce to a simmer, and cook until the chicken is tender. It should take about 30 minutes. Add the olives right at the end just to heat through.
  • Serve -- Serve the dish family style with some toasted or grilled pita, your favorite salad and fresh lemon wedges. Just squeeze the lemon wedge on each serving for a great taste.

Nutrition Facts : Calories 674.1, Fat 45.4, SaturatedFat 11.7, Cholesterol 181.1, Sodium 357.6, Carbohydrate 17.7, Fiber 5.7, Sugar 4.8, Protein 47.6

CHICKEN PAILLARDS WITH FENNEL, RED PEPPER AND APRICOT SALAD



Chicken Paillards With Fennel, Red Pepper and Apricot Salad image

Provided by Molly O'Neill

Categories     dinner, main course

Time 30m

Yield 4 servings

Number Of Ingredients 15

2 whole chicken breasts (about 1 1/2 pounds)
1/4 cup olive oil
1 clove garlic, minced
2 teaspoons lemon juice
2 teaspoons chopped rosemary
1/2 teaspoon kosher salt
1/4 teaspoon ground black pepper
1 tablespoon olive oil
1 clove garlic, minced
1 head fennel, trimmed, quartered and thinly sliced
1/2 cup white wine
1 red bell pepper, seeded and cut into thin strips
10 dried apricot halves, thinly sliced
1/4 cup chopped black olives
1 anchovy fillet, finely minced

Steps:

  • To make the chicken, split the breasts if they are joined in the center so that you have 4 pieces. Slice each piece in half horizontally to create 8 flat paillards. Place each paillard between layers of wax paper and pound them lightly so that they are of even thickness and no more than 1/4-inch thick. Place them in a large zip-lock plastic bag or a nonreactive bowl and set aside. Whisk together the oil, garlic, lemon juice, rosemary, salt and pepper. Pour the mixture over the chicken, seal or cover and refrigerate for at least an hour and up to 4 hours.
  • Heat 2 large nonstick skillets over high heat (or work in 2 batches if using 1 skillet). When the pans are hot, add the breasts and cook them just until nicely browned, 1 to 2 minutes for each side. Transfer them to a platter and keep warm.
  • To make the warm salad, add the tablespoon of olive oil to one of the skillets used to cook the chicken and place over medium heat. Add the garlic and fennel and cook, stirring, for 3 minutes. Add the wine, bell pepper, apricots, olives and anchovy and cook until the fennel is tender, 4 to 5 minutes. Season with salt and pepper and serve over the paillards.

Nutrition Facts : @context http, Calories 469, UnsaturatedFat 23 grams, Carbohydrate 14 grams, Fat 31 grams, Fiber 3 grams, Protein 30 grams, SaturatedFat 6 grams, Sodium 447 milligrams, Sugar 9 grams, TransFat 0 grams

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From tastetickler.com


CHICKEN PAILLARD WITH TOMATOES, FENNEL AND OLIVES
Jul 19, 2013 - Let me first explain what a paillard is, so you won't be intimidated by this recipe. Paillard is an older term referring to the quick cooki... Pinterest. Today. Explore. When the auto-complete results are available, use the up and down arrows to review and Enter to select. Touch device users can explore by touch or with swipe gestures. Log in. Sign up. Explore. Food And …
From pinterest.co.uk


CHICKEN PAILLARDS WITH TOMATO AND OLIVE RELISH | POULTRY RECIPES
Preparation and Serving Mitts, Gloves, and Aprons Cooking
From weber.com


FRENCH CHICKEN PAILLARD* - KINGSTON OLIVE OIL COMPANY
Rub into meat. Repeat each step with remaining breast. Pre-heat oven to 400 degrees. Heat large skillet on medium-high and coat bottom with extra virgin olive oil. When hot, place one chicken breast top side down. Cook for 2 minutes or until lightly browned, and edges are golden. Turn over and cook an additional 2 minutes.
From kingstonoliveoil.com


BEST GRILLED CHICKEN PAILLARD RECIPE (GLUTEN FREE) | FROM SCRATCH FAST
2021-05-20 In a large bowl, add the shallots, garlic, 1 tablespoon of the Sherry vinegar and a pinch of salt and pepper. Place the potatoes in a medium pot and cover with cold water. Add 1 teaspoon of salt. Bring to a boil then reduce to a simmer. Cook until the potatoes are fork tender but not falling apart, about 6-8 minutes.
From fromscratchfast.com


LEMON CHICKEN PAILLARD WITH OVEN-ROASTED TOMATOES
2012-07-05 Place each chicken breast between two pieces of heavy-duty plastic wrap. Using meat mallet, pound chicken breast to 1/4 -inch thickness. Mix 1/2 cup olive oil, garlic, lemon zest, salt and pepper in shallow dish and place chicken in marinade. Set aside for 30 minutes.
From deliciousliving.com


GRILLED CHICKEN PAILLARD WITH TOMATOES, FENNEL, AND …
¼ cup extra-virgin olive oil ½ lemon, juiced Kosher salt and freshly ground pepper, to taste 3 radishes, thinly sliced 4 tablespoons chopped basil ⅓ cup pine nuts, toasted Ingredients: Garnishes: GRILLED CHICKEN PAILLARD WITH TOMATOES, FENNEL, AND OLIVES Place the raisins in a small bowl, cover with hot water, and soak for 20 minutes. Drain.
From ekm383.github.io


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