Go Back Email Link
Print Recipe Share on Facebook

Chicken Paillard & Herbed Salad

Prep Time20 minutes
Cook Time10 minutes
Total Time1 hour
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.