Grilled Chicken Piallard Recipes

GRILLED CHICKEN PAILLARD WITH ARUGULA, FENNEL & POTATO SALAD

Steps:

• Preheat the grill to medium-high heat.
• Put the raisins in a small bowl and cover with hot water (this will plump them up).
• 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. Drain the potatoes and immediately add them to the bowl with the shallots, garlic and vinegar; toss well. Drain the raisins and throw them into the bowl as well.
• In a small bowl, whisk together the remaining 2 tablespoons of Sherry vinegar with the grainy mustard, honey, 2 teaspoons of chopped tarragon and the extra virgin olive oil.
• Brush the chicken breasts on both sides with a bit of oil, then season them with salt and pepper. Sprinkle the remaining 2 tablespoons of chopped tarragon evenly over each (both sides).
• Lightly brush the grill grates with oil. Grill the chicken breasts until golden on each side and cooked through, about 2-4 minutes per side.
• To finish the salad, add the fennel, arugula and sliced almonds to the bowl with the potatoes. Toss with dressing to coat (you might not need it all-save any leftover for serving). Taste and season with salt and pepper.
• To serve, place a chicken breast on each plate. Mound the salad over top. Crumble a nice amount of feta cheese over each, and serve with any additional dressing on the side.

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.

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.

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 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 PIALLARD

Steps:

• Preheat grill to high and clean. Brush with oil.
• Pound chicken to 1/4 inch thickness. Refrigerate 5 minutes.
• Combine lemon juice, oil, salt, and pepper. Make any adjustments as desired. Brush each breast with 3/4 teaspoons oil and dust lightly with Bayou Blast. Place on the grill seasoned side down and season the other side. Cook until chicken is done through on medium-low heat.