Chicken Paillard Recipe
Published on Monday, December 16, 2019 | Category: Recipes
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.
Prep time: 15 minutes
Cook time: 4 minutes
Total cook time: 34 minutes
- 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
- 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.
- 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.