This recipe calls for pounding the chicken breasts to Chicken Paillard thickness. It will make them thin and tender , whereas the tomatoes, peppers and homegrown herbs will provide a tangling accompanying salad (I love the use of Tarragon not often used in our part of the world)!

Chicken Paillard & Herbed Salad

You can always view more recipes made with Chicken.

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Chicken Paillard & Herbed Salad

Prep Time20 minutes mins

Cook Time10 minutes mins

Total Time1 hour hr

Course: Main Dish

Cuisine: Mediterranean

Keyword: Food Recipes, Pleasures, Poultry

Servings: 4 People

Ingredients

• 3 Chicken Breasts , pounded to Paillard thickness (~7mm)
• 1 medium Zucchini , diced
• 2 Green Bell Peppers , diced to 5mm x 5mm
• 6 small coloured Bell Peppers , diced to 5mm x 5mm
• 2 Fresh Tomatoes , deseeded and diced to 5mm x 5mm
• 2 fresh Scallions , thinly sliced
• 1 clove Garlic , smashed
• 4 tablespoons fresh Basil , home grown, leaves picked and roughly chopped
• 4 tablespoons Parsley , leave picked and roughly chopped
• 2 tablespoons Tarragon , home grown, leaves picked and roughly chopped
• 2 tablespoons red wine Vinegar
• 3 tablespoons EVOO (Extra Virgin Olive Oil) , Extra Virgin Olive Oil, plus more for brushing the chicken
• 1 ½ teaspoons Sea Salt
• ½ teaspoon fresh ground Black Pepper

Instructions

• Pound the chicken fillets to Paillard thickness, ~ 7mm, and keep aside.
• Place in a bowl the Zucchini, the green and colored Bell Peppers, Tomatoes, Scallions, garlic, the olive oil, the vinegar, 1 teaspoon of Salt and the pepper and toss. Keep aside.
• Lightly brush the chicken with olive oil, season with the remaining salt and set a grilled cast iron plate on medium-high heat. Cook the chicken for 3-4 minutes per side without moving them and plate each paillard to a plate.
• Add the Basil, Parsley and Tarragon to the tomato salad and toss. Discard the smashed garlic and add the tomato salad on top of and next to the paillards.