Chicken Paillards With Herb Tomato Salad Recipes

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.

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.

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 TOMATO, BASIL, AND ROASTED-CORN RELISH

Steps:

• For relish:
• Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
• For chicken:
• Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.

CHICKEN PAILLARDS WITH CORN SALAD

Steps:

• Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
• Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
• Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.

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.

CHICKEN PAILLARD WITH TOMATO AND GOAT CHEESE SALAD

Steps:

• Put the tomatoes in a colander set over a bowl. Add 1/4 teaspoon of salt, toss well and let stand for 15 minutes to release the juices. Remove the tomatoes and whisk half the goat cheese into the tomato juices until smooth. Whisk in 2 tablespoons of the oil and season with pepper. Fold the tomatoes and the remaining goat cheese into the dressing.
• Light a grill or heat a grill pan. Brush the chicken with the remaining 1 tablespoon of oil and season with salt and pepper. Grill over a hot fire or high heat, until golden on the bottom and almost cooked through, about 5 minutes. Turn the chicken and grill for 2 minutes longer, or until cooked through. Transfer to dinner plates, spoon the tomato and goat cheese salad on top and serve.

GRILLED CHICKEN PAILLARDS WITH MINT SALAD

Steps:

• Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
• In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.

GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES

Steps:

• Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
• Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
• Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.

PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE

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.