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, PEACH, AND ARUGULA SALAD
Yummy salad!
Provided by trisha1985
Categories Salad Green Salad Recipes Arugula Salad Recipes
Time 30m
Yield 6
Number Of Ingredients 8
Steps:
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Whisk 1/4 cup olive oil, balsamic vinegar, shallot, Dijon mustard, and 1/2 teaspoon salt together in a bowl until dressing is well mixed.
- Brush 1 teaspoon oil onto cut-side of peaches.
- Place peaches, cut-side down, onto grill and cook until heated through, about 4 minutes. Transfer peaches to a plate.
- Brush remaining oil onto both sides of chicken breasts and season with salt.
- Cook chicken on grill until no longer pink in the center, about 4 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Slice chicken into thin pieces and cut peaches into 1/2-inch thick pieces.
- Toss arugula and dressing together in a bowl. Divide dressed arugula among plates; top with peaches and chicken.
Nutrition Facts : Calories 209.9 calories, Carbohydrate 5.8 g, Cholesterol 43.1 mg, Fat 13.2 g, Fiber 0.4 g, Protein 16.5 g, SaturatedFat 2.1 g, Sodium 263 mg, Sugar 4.9 g
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
EMERIL'S GRILLED CHICKEN PAILLARD WITH TOMATO-CUCUMBER RELISH
From Good Morning America. We only made the chicken paillards and the tomato-cucumber relish, so I don't know how it is with the bruschetta, although I suspect it's great! We're going to do our chicken breasts this way anytime we need a quick and easy recipe.
Provided by Paris D
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the grill to high (500 F). Clean the grill while it is heating with a metal wire grill brush and season with a tightly rolled kitchen cloth coated in vegetable or olive oil.
- Place each chicken breast half between two sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4-inch. Refrigerate, still between the plastic wrap, for 5 minutes.
- Combine the tomatoes, cucumbers, green onions, 2 tablespoons of the extra virgin olive oil, and a pinch each of salt and pepper and toss to combine. Set aside.
- In a small bowl, combine the 5 teaspoons remaining oil with the lemon juice, 1/4 teaspoon salt, and pinch freshly ground black pepper and stir to blend.
- Remove one piece of the plastic wrap from each chicken breast. Rub about 3/4 teaspoon of the olive oil mixture on the exposed side and season lightly with Creole seasoning.
- Carefully place the chicken, seasoned side down, on the hot grill and quickly peel away the remaining piece of plastic wrap. With a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub evenly over the meat. Cook for 1 1/2 minutes, turn, and cook until the chicken is firm to the touch, about 2 minutes.
- To serve, place 1 chicken breast in the center of each of 4 large plates and divide the relish among the plates, spooning it partially onto and to the side of the chicken breasts. Arrange the arugula on the sides of the plates with 2 slices of bruschetta. Serve immediately.
- Bruschetta - Preheat the grill to medium-high.
- Using a pastry brush, lightly brush both sides of the bread with oil.
- Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side. Remove from the grill and rub one side of the bread with the crushed garlic.
- Serve immediately or at room temperature. Makes 8 slices.
Nutrition Facts : Calories 440, Fat 29.1, SaturatedFat 5.2, Cholesterol 46.4, Sodium 284.4, Carbohydrate 25.4, Fiber 2.1, Sugar 3, Protein 19.7
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.
More about "grilled chicken paillard with arugula and shaved pecorino recipes"
KATIE LEE'S GRILLED CHICKEN PAILLARD WITH ARUGULA AND …
From rachaelrayshow.com
Estimated Reading Time 4 mins
CHICKEN PAILLARDS WITH ARUGULA SALAD | RACHAEL RAY IN SEASON
From rachaelraymag.com
GRILLED CHICKEN PAILLARD WITH PEACH, OLIVE AND AGED GOUDA SALAD
From winemag.com
GRILLED CHICKEN PAILLARD RECIPE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO
From tastykitchen.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO | RECIPE ...
From pinterest.co.uk
CHICKEN PAILLARD, ARUGULA SALAD WITH A CREAMY GENOVESE PESTO …
From barilla.com
GRILLED CHICKEN PAILLARDS WITH PEACH AND ARUGULA SALAD
From therecord.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO
From recipenet.org
GRILLED CHICKEN PAILLARD RECIPE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
BEST GRILLED CHICKEN PAILLARD RECIPE (GLUTEN FREE) - FROM SCRATCH …
From fromscratchfast.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO RECIPE
From eatyourbooks.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO
From mastercook.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO RECIPE ...
From crecipe.com
KATIE LEE'S GRILLED CHICKEN PAILLARD WITH ARUGULA AND …
From rachaelrayshow.com
CHICKEN PAILLARD - MIE RECIPES
From miemie-recipes.blogspot.com
CHICKEN PAILLARD L PANNING THE GLOBE
From panningtheglobe.com
CHICKEN PAILLARD WITH ARUGULA SALAD - THE ITALIAN CHEF
From italianchef.com
GRILLED CHICKEN WITH ARUGULA AND WARM CHICKPEAS RECIPE - BON …
From bonappetit.com
GRILLED CHICKEN PAILLARD SALAD RECIPE | MYRECIPES
From myrecipes.com
CHICKEN PAILLARD TOPPED W/ ARUGULA LEMON VINAIGRETTE & SHAVED …
From youtube.com
CHICKEN PAILLARDS WITH ARUGULA SALAD - THERESCIPES.INFO
From therecipes.info
GRILLED CHICKEN PAILLARD RECIPE - TODAY
From today.com
CHICKEN PAILLARD WITH ARUGULA - IHAVENET.COM
From ihavenet.com
GREEK-STYLE GRILLED CHICKEN PAILLARD RECIPE - PAMELA SALZMAN
From pamelasalzman.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO RECIPE ...
From crecipe.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO - SARAH …
From pinterest.fr
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO RECIPE ...
From pinterest.com
CHICKEN PAILLARD WITH ARUGULA SALAD AND BLISTERED CHERRY TOMATOES
From mitchinthekitch.blog
LEMON-ARUGULA CHICKEN PAILLARD RECIPE | MYRECIPES
From myrecipes.com
AEROBLAZE AIR GRILLED CHICKEN PAILLARD WITH ARUGULA SALAD RECIPE ...
From checkout.cosori.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND LEMON VINAIGRETTE
From pamelasalzman.com
THE CLASSICS: CHICKEN PAILLARD - THE CANDID APPETITE
From thecandidappetite.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO | RECIPE ...
From pinterest.com
RECIPE FOR HEALTHY GRILLED CHICKEN WITH PEACH AND ARUGULA SALAD
From globalnews.ca
ARUGULA CHICKEN PAILLARD - BETTER HOMES & GARDENS
From bhg.com
EASY GRILLED CHICKEN PAILLARD | CELEBRITY CHEF RECIPE - YOUTUBE
From youtube.com
GRILLED CHICKEN PAILLARD WITH LEMON, BLACK-PEPPER AND ARUGULA …
From recipeland.com
CHICKEN PAILLARD RECIPE | GRILLED CHICKEN PAILLARD - CLEAN EATING MAG
From cleaneatingmag.com
GRILLED CHICKEN PAILLARDS - BETTER HOMES & GARDENS
From bhg.com
GRILLED CHICKEN PAILLARD WITH CILANTRO GLAZE : RECIPE - GOURMETSLEUTH
From gourmetsleuth.com
GRILLED CHICKEN PAILLARD WITH ARUGULA AND SHAVED PECORINO
From sarahnspice.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