Chicken Paillard Recipe

Published on Monday, December 16, 2019 | Category: Recipes

Chicken-Paillard-Recipe-in-Sri-Lanka

This chicken recipe makes for a super-easy dinner and very refreshing dish for an outdoor barbeque or outdoor dinner. This recipe is so simple to get together, making it perfect for a weeknight meal that your family will thoroughly enjoy. Refreshingly light yet satisfying, the punch of citrus adds a fresh zing to the simple chicken dish, bringing out a different depth of flavour than the Sri Lankan chicken recipes we are used to.

Chicken Paillard

Prep time: 15 minutes

Cook time: 4 minutes

Total cook time: 34 minutes

Serves: 4

Ingredients

  • 4 skinless, boneless chicken breast halves

For the marinade:

  • 1 lemon, juiced
  • 1 small shallot, chopped
  • 2 teaspoons extra-virgin olive oil
  • 1 clove garlic, crushed

For the salad:

  • 1 lemon, juiced
  • 1 tablespoon apple cider vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon zest
  • ½ teaspoon freshly ground black pepper, divided
  • ½ teaspoon salt, divided
  • 4 cups trimmed arugula
  • 8 oz cherry tomatoes, halved

Method

  • Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of about ¼ inch and set aside.
  • Whisk together lemon juice, chopped shallot, two teaspoons of olive oil, and garlic in a shallow bowl. Add chicken breasts to the mix and marinate for about an hour.
  • In another large bowl, whisk together the juice of a lemon, vinegar, one tablespoon of olive oil, and lemon zest. Then, stir in 1/4 teaspoon of salt and 1/4 teaspoon of pepper. Add arugula and tomatoes and toss well to combine.
  • Next, preheat an outdoor grill on high heat and lightly oil the grate. If you don’t have a grill, heat a skillet over high heat.
  • Remove the chicken pieces from the marinade mixture and season with the remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  • Cook the marinated chicken pieces on the preheated grill until golden brown and just cooked through, for about two to three minutes per side.
  • Plate the cooked chicken with the arugula salad on top and roasted potatoes and serve hot or cold.

Tips:

  • For a more colorful dish, use multi-colored tomatoes. Use grape tomatoes or cocktail tomatoes instead of cherry tomatoes, if desired.
  • Substitute with spinach, or romaine lettuce if the arugula is too bitter.