Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Jessica D’Ambrosio
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Chicken Paillard with Hearts of Palm Salad
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- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 86 milligrams
- Sodium
- 547 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 35 grams
To prepare the chicken in this recipe, we pound the chicken breast until it is very thin, season it with salt and pepper and pan fry it. What makes this dish so tasty is the salad that it’s paired with! Cherry tomatoes, hearts of palm and avocado are tossed in lime juice and olive oil to create a sweet, savory and very juicy salad to spoon over the chicken breast.
- Level: Easy
- Total: 35 min
- Active: 35 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 400
- Total Fat
- 22 grams
- Saturated Fat
- 4 grams
- Cholesterol
- 86 milligrams
- Sodium
- 547 milligrams
- Carbohydrates
- 14 grams
- Dietary Fiber
- 6 grams
- Sugar
- 5 grams
- Protein
- 35 grams
Ingredients
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Directions
- Whisk the orange juice, lime juice, hot sauce, ginger, 5 teaspoons olive oil and a pinch of salt in a large bowl. Add the cherry tomatoes, avocado, hearts of palm and chives; toss to combine. Season with salt and set aside.
- Cut the chicken breasts in half horizontally to make 4 thinner pieces. Pat dry with paper towels. Place the chicken between 2 pieces of plastic wrap and pound with a mallet or skillet until 1/4 inch thick. Season generously with salt and pepper.
- Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat until hot. Add 2 chicken pieces and cook until golden brown and crisp around the edges, about 2 minutes per side; remove to a plate. Add the remaining 1 tablespoon olive oil and repeat with the 2 remaining chicken pieces.
- Divide the chicken and salad among plates. Drizzle any remaining dressing on the chicken.
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