IWONA'S "IN THE KITCHEN" BLOG - GRILLED CHICKEN PAILLARD!
HERE'S A FAVORITE RECIPE FROM IWONA THAT WILL MAKE YOUR MOUTH WATER!
GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARGULA-TOMATO SALAD (from Bobby Flay of Food Network)
Recipe Summary
Difficulty: Easy
Prep Time: 10 minutes
Inactive Prep Time: 30 minutes
Cook Time: 5 minutes
Yield: 4 servings
Ingredients:
1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish
Preparation:
Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.
Have you got a favorite recipe you would like to share? Please drop me a line!
DEAN'S TEAM "IN THE KITCHEN" CORRESPONDENT,
IWONA FILIPIAK
