Chicken Paillards With Herb-Tomato Salad

Total Time:
15 min
Prep:
10 min
Cook:
5 min

Yield:
4 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 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)
Directions
  • Prepare an outdoor grill with a hot fire.

  • Toss the tomatoes, garlic, scallion, the 3 tablespoons olive oil, vinegar, the 2 teaspoons salt, and black pepper to taste in a medium bowl. Add all the herbs to the bowl but don't toss.

  • 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.


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    This recipe is featured in:

    Healthy Grilling & Summer Recipes