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Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad Recipe

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (80)

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Average Rating:

Total Reviews: 80

Showing 31-40 of 80

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  • on February 23, 2010

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    This is my go to recipe when I'm in a hurry. We really enjoy it.

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  • on January 27, 2010

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    I'm a student and don't have a lot of time, this was tasty, inexpensive and fast. I marinated for an hour and then grilled on my george foreman, so it was even faster. It took me 5 minutes to prep and 3 minutes to cook and it came out really flavourful. This will def. become a regular for me during exam times.

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  • on January 24, 2010

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    Needed a quick, easy marinade and this was perfect. The ingredients list was short and the chicken turned out tasty and moist.

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  • on January 15, 2010

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    Eat up this website too! www.cookwithkim.com

    Check     out the blog, The [Real] Refrigerator Door at http://therealrefrigeratordoor.blogspot.com

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  • on January 11, 2010

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    The recipe was very easy to follow and prepare. Chicken came out flavorful and moist. I will definatly be making this again!

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  • on January 08, 2010

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    I had to improvise a lot since i didn't have shallots or thin chicken, a lot of the usual items needed. But i always improvise at the job mostly so y not in the kitchen.

    Heres what i did I took platic wrap and put it on the counter and then put the chicken breasts on top and another piece of plastic wrap. Then i pounded it with a rolling pin (i did not roll it. Then i put it in the dish (instead of shallots i used onion and garlic crushed up with the marinade. which worked out awesomely. Then i cooked the chicken on a rigid frying pan, because i have no clue how to grill. 3 minutes on each side. THE CHICKEN WAS AMAZING!!!!! So easy and so quick i deffinitely love this recipe it was juicy and just wow. Seriously calling all mothers this was great (my little one only eats chicken on a stick so i cut it up and piut the chicken on toothpicks Which gave me an idea (appetizers at the next party!

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  • on August 31, 2009

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    BOBBY FLAY IS HOT!!!!!! oh and the food is awesome!

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  • on August 15, 2009

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    Made this tonight for my dad and my daughter and both ate it up.
    I followed the recipe almost exactly, except that i used balsamic vinegar instead of red wine vinegar for the dressing. it worked just fine.

    I did let it marinate for an hour, which probably kicked up the flavor a bit.

    I loved the flavors and it was one of the simplest recipes to make. try it.

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  • on July 16, 2009

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    Eh. This chicken was pretty bland, despite the recipe followed exactly. I did the chicken half and half (1/2 marinated then grilled, 1/2 marinated then baked at 350 in the oven. The half baked in the oven (in the marinade was much more flavorful - recommended!
    As for the salad, I used 1/2 red wine and 1/2 balsamic vinegar. I think that the balsamic worked well with the tomatoes. The combination is nice b/c the sweetness of the tomatoes complements the bitterness of the arugula well. Actually liked the simple salad more than the chicken. Perhaps the chicken would benefit from the addition of an herb (herbs de provence or tarragon?

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  • on June 25, 2009

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    I thought this was a great recipe~! Fast and to the point, marinated chicken for 50 minutes, came out super juicy, substituted shallots with scallions, and put horseradish on the underside of the chicken after it was cooked. Couldn't find the arugula so I used just green leaf still was a hit, the horseradish brought out a bang in this dish. Super, Super, but not five minutes, and my kitchens a mess. Remember I am a DAD!

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