Wednesday, January 23, 2013

Chicken Paillards With Herb-Tomato Salad Recipe

Photo: Chicken Paillards With Herb-Tomato Salad Recipe

Delicious Chicken Recipes (The home of healthy and tasty chicken recipes) invites you to try Chicken Paillards With Herb-Tomato Salad Recipe. Enjoy cooking quick and easy healthy meals and learn how to make Chicken Paillards With Herb-Tomato Salad.

Nutrition : Gluten Free , Low Fat , Low Calorie , Diabetic
Cooking Style : Healthy

Recipe Type: Main Dish
Source: From Food Network Kitchens Get Grilling, Meredith, 2005    Technique : Grilling
Total Time: 15 min | Prep 10 min | Cook 5 min   
Yield: 4 servings   
Level: Easy


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.

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.

Serves: 4

Calories: 300

Total Fat: 13 grams

Saturated Fat: 2 grams

Protein: 40 grams

Total carbohydrates: 4 grams

Sugar: 2 grams

Fiber: 1 gram

Cholesterol: 99 milligrams

Sodium: 1082 milligrams


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. 

More Chicken Recipes:    

Buffalo Style Grilled French Cut Chicken Breasts with Blue Cheese Sauce and Jicama and Watermelon Salad
Chicken, Sausage and Peppers
Stuffed Chicken Roll-Ups  Chicken with Wild Mushroom and Balsamic Cream Sauce
Gumbo-style chicken
Sicilian Sweet and Sour Chicken  

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