Chicken Paillard
Difficulty: Moderate
Paillards, a.k.a. scaloppini, are very thin pieces of meat or fish because they were smashed to make the meat even all over. They cook very quickly because of being thin.
What you do: Take your pieces of meat (usually do just 1 at a time) and put meat between 2 pieces of wax paper (you can use plastic wrap, but cheap plastic wrap will break when you smash it). Then you beat the meat with a heavy frying pan. Beat until your meat gets to about 1/4 inch thin (or whatever your preference is).
Ingredients
- 4-6 chicken paillards (Flatten Chicken Breast)
- 1-1/2 cup of cherry tomatoes cut into fourths.
- 1 Tablespoon of fresh diced Garlic Clove
- 1/2 cup of finely diced onion
- 3 tablespoons extra-virgin olive oil, plus additional for brushing
- 2 teaspoons Balsamic Vinaigrette
- Salt and pepper to your preference
- 1/3 cup fresh basil
Directions
- Turn your grill on to 375 degrees.
- Mix Tomatoes, Garlic, Onion, Seasonings, Olive Oil, VInaigrette and Basil in a bowl. Cook this on your stove on very light heat. Cover and let simmer for about 10-15 minutes before you serve with chicken.
- Rub each side of the Chicken Paillard with a light coat of Olive Oil and season with Salt and Pepper. Grill chicken on both sides for about 2-3 minutes (until you get a nice seared color – *note you will only get these nice seared grilled lines if your grill is HOT before you put your chicken on).
- When Chicken is done put on a plate and put your tomato mix on top. Serve with fresh rice and green beans.
- Enjoy! Magnifico!
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What a great resource!
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