Chicken Paillards With Fennel Red Pepper And Apricot Salad Recipes

CHICKEN PAILLARD

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.

CHICKEN PAILLARDS WITH FENNEL, RED PEPPER AND APRICOT SALAD

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.

CHICKEN PAILLARD WITH CREAMY PARMESAN SALAD

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
• Food Network Kitchens 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.

GRILLED CHICKEN PAILLARD WITH SHAVED FENNEL SALAD

Steps:

• For the salad: In a medium bowl, whisk together the garlic, shallot, salt, lemon zest and juice, and the orange zest and juice. Fold in the shaved fennel, fennel fronds and dill. Toss to coat. Add the orange segments, a few grindings of black pepper, coriander, olive oil and watercress. Toss gently.
• For the chicken: Put a large skillet over medium-high heat.
• Add the olive oil to the hot pan. Season both sides of the chicken with salt and pepper. Arrange 4 pieces of chicken in the pan and cook until golden brown, about 3 to 5 minutes. Flip and cook until light golden brown, about 3 to 5 minutes.
• Put the chicken on plates, top with the salad, spoon additional dressing over each portion and serve.

ROASTED RED BELL PEPPER AND FENNEL SALAD

Steps:

• Char bell peppers over open flame or in broiler until blackened on all sides. Enclose peppers in paper bag 10 minutes. Peel and seed peppers, then cut into 3/4-inch-wide strips.
• Whisk lemon juice, oil, garlic, and dried crushed pepper in small bowl to blend. Season to taste with salt and pepper. (Peppers and dressing can be made 1 day ahead. Cover separately and chill. Bring dressing to room temperature and rewhisk before using.)
• Toss sliced fennel bulb with half of dressing in medium bowl. Toss red peppers with remaining dressing in another medium bowl.
• Divide greens among 4 plates. Arrange fennel and red peppers over. Sprinkle reserved fennel fronds, olives, and Parmesan shavings over. Sprinkle with salt and pepper and serve.

CHICKEN PAILLARD

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.

CHICKEN PAILLARD (FOR THE TOASTER OVEN)

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.

PAILLARDS OF CHICKEN WITH PEPPER AND ONION SALAD

Steps:

• Toss salad ingredients together in a glass or ceramic bowl and set aside.
• Combine the cornmeal, flour, cayenne and ground fennel on a plate. Coat each piece of chicken in the cornmeal mixture.
• Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Add the oil. Place the chicken in the skillet and saute until golden brown and cooked through, about 2 minutes per side. Place 1 piece of chicken on each of 4 plates, top with the salad and serve immediately.

POTATO, RED PEPPER, AND FENNEL SALAD

Steps:

• Simmer potatoes in salted cold water to cover by 1 inch in a saucepan until tender, 20 to 25 minutes. Drain and rinse under cold water. When cool enough to handle, cut each potato into eighths.
• While potatoes are cooking, trim fennel stalks flush with bulb, discarding stalks, and chop enough fronds to measure 2 tablespoons. Core bulb and cut into 1/2-inch pieces.
• Whisk together vinegar, oil, and salt and pepper to taste in a large bowl. Add warm potatoes, fennel bulb and fronds, and bell pepper, then toss well. Season with salt and pepper.