Chicken Paillards With Herb-Tomato Salad
- 2 ripe medium tomatoes (1 red and 1 yellow), cored and roughly chopped (about 1 1/2 cups)
- 1 clove garlic, peeled and smashed
- 1 scallion (white and green parts), thinly sliced
- 3 tablespoons extra-virgin olive oil, plus additional for brushing
- 2 teaspoons red wine vinegar
- 2 teaspoons kosher salt, plus additional for seasoning
- Freshly ground black pepper
- 1/3 cup torn fresh basil
- 3 tablespoons roughly chopped fresh tarragon
- 3 tablespoons roughly chopped fresh flat-leaf parsley
- 4 chicken paillards, about 6 ounces each (see chef's note, below)
Prepare an outdoor grill with a hot fire.
Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill the chicken, turning once, until cooked through, about 2 minutes per side. Stir the herbs into the tomatoes. Put a paillard on each of 4 plates, spoon some herb-tomato salad on top (watch out for the smashed garlic-you might want to remove it), and serve.
Paillards, a.k.a. scaloppini, are very thin pieces of meat or fish. They cook in a wink and are easy to make: Start with a boneless, skinless chicken breast. Place between two sheets of plastic wrap or waxed paper. Use a meat pounder or the bottom of a small, heavy skillet to pound to an even thickness of about 1/2 inch. You also can save yourself time by asking your butcher to do it for you.
From Food Network Kitchens Get Grilling, Meredith, 2005
Recipe courtesy of Robert Irvine