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Chicken paillard

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Chicken paillard

If you are thinking of a different and simple way to prepare a chicken breast or adding a new recipe to your repertoire, chicken paillard is a great option!

"Paillard" comes from a French word that refers to a piece of meat. Therefore, you could also prepare it with beef, pork, or any other variation of meat that has been pounded thin. Try this recipe, and when you have mastered it, you can experiment with those other different types and let your imagination fly.

This time, we will show you a chicken paillard recipe that will give a fresh and delicious touch to your meals, to enjoy at home or even at an outdoor barbecue with friends and family.

Preparation method for the salad

Before making the Chicken paillard with extra virgin olive oil from SPain, you would need to prepare the salad, to complement the main dish and to serve it well.

  1. Whisk the lemon juice, vinegar, extra virgin olive oil from Spain from Spain, and lemon zest in a large bowl.
  2. Proceed to add 1/4 teaspoon salt and another 1/4 teaspoon pepper.
  3. Add the tomatoes and the 4 cups of chopped arugula. Finally, stir to combine ingredients and flavors.

Preparation method for the Chicken paillard

  1. Soften the chicken breasts by pounding them on a work surface with a meat tenderizer until they are 1/4 inch thick. If you don't have the meat tenderizer, you can use a heavy skillet, or even a rolling pin will work. An additional tip for this can be to ask your butcher to do it for you.
  2. Whisk the lemon juice, wine, shallot, Spanish extra virgin olive oil, and garlic in a bowl. Then add the chicken breasts; marinate for 15 minutes.
  3. Preheat a grill to high heat and grease it lightly. If you do not have the time or a grill at home, you can also use a frying pan on high heat.
  4. Remove the chicken from the marinade and season with the remaining tablespoons of salt and pepper.
  5. Cook the chicken on the grill until golden brown and cooked through, we recommend about 2 to 3 minutes per side. Using an instant-read thermometer in the center, make sure you have at least 165 °F. 
  6. Finally, place the chicken paillard with the previously prepared arugula salad with extra virgin olive oil on top and plate it to taste. That's it! You will have a deliciously fresh dish as if it had just come from a 5-star restaurant.

Do not forget to look for more easy recipes, like this chicken paillard, which you can cook with the touch of extra virgin olive oil from Spain, in our website.

60 min
Medium
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Ingredients

Ingredients for the Chicken paillard

4 boneless, skinless chicken breast halves

⅓ cup dry white wine

1 lemon, you will also need the zest

1 small shallot, chopped

2 teaspoons extra virgin olive oil from Spain

1 crushed garlic clove

Ingredients for the salad

4 cups chopped arugula

10 cherry tomatoes, halved

1 lemon

1 tablespoon of red wine vinegar

1 tablespoon extra-virgin olive oil from Spain

2 teaspoons lemon zest

½ teaspoon black pepper

½ teaspoon salt

Servings: 1

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