Are you in search of a delectable and visually appealing dish that combines the flavors of tender chicken paillards with a vibrant herb tomato salad? This article will guide you through a culinary journey, providing an introduction to the art of creating this delightful meal. Prepare to tantalize your taste buds with an exploration of the flavors, techniques, and essential ingredients needed to craft the perfect chicken paillards with herb tomato salad.
Here are our top 10 tried and tested recipes!
HERB-MARINATED GRILLED CHICKEN PAILLARDS WITH PAN SAUCE
Steps:
- One by one, place the chicken breasts between 2 pieces of plastic wrap, or inside of a resealable plastic bag, and pound with a meat mallet or rolling pin or heavy-bottomed pan until about 1/2-inch thick. In a glass baking dish, combine the zest and all but 1 tablespoon of the lemon juice with 1/4 cup of the olive oil, the shallot, garlic, and a little more than 2 tablespoons of each of the chopped fresh herbs. (Reserve the remaining chopped herbs.) Add the pounded chicken breasts to the herb mixture and turn to coat. Season generously with salt and pepper, cover the dish with plastic wrap, and put in the refrigerator to marinate, at least 20 minutes and up to 1 hour.
- Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides, about 4 to 5 minutes per side. Cook the breasts 2 at a time if the pan is too small. Transfer to a serving platter and keep warm.
- Add the remaining 1 tablespoon of lemon juice and the white wine to the pan, scraping to loosen any brown bits, and reduce until almost dry. Add the chicken broth and reduce by half, then off the heat add the reserved herbs and cold butter, swirling to melt the butter and thicken the sauce. Pour over the chicken paillards and serve immediately.
CHICKEN PAILLARD WITH CREAMY PARMESAN SALAD
Steps:
- For the chicken:
- Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
- Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
- Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
- For the dressing:
- Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.)
- Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
- To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
- *RAW EGG WARNING
- Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs
- Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
CHICKEN PAILLARD
This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish.
Provided by Megan
Categories Salad
Time 34m
Yield 4
Number Of Ingredients 14
Steps:
- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Nutrition Facts : Calories 280.4 calories, Carbohydrate 5.6 g, Cholesterol 96.9 mg, Fat 10.1 g, Fiber 1.2 g, Protein 36.6 g, SaturatedFat 2 g, Sodium 387.5 mg, Sugar 0.8 g
CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH
Steps:
- For relish:
- Preheat oven to 375°F. Brush rimmed baking sheet with 1 teaspoon oil. Toss corn and 2 teaspoons oil on prepared sheet. Roast until corn begins to brown, stirring occasionally, about 18 minutes. Transfer to bowl. Mix in tomatoes, green onions, basil, and 2 tablespoons oil; season with salt and pepper.
- For chicken:
- Using mallet or heavy-bottomed saucepan, pound chicken between sheets of plastic wrap to about 1/2-inch thickness. Pat chicken dry. Sprinkle with salt and pepper, then dust with flour to coat. Melt butter with oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until cooked through, about 5 minutes per side. Transfer to plates; top with relish and serve.
CHICKEN PAILLARDS WITH CORN SALAD
This recipe brings together leafy herbs, the whisper of sweetness in fresh corn and summer squash, a ripe tomato, and a splash of lemon, creating a salad with farm-stand allure. It is served it with chicken paillards, and the meal would go great with a bottle of dry German riesling.
Provided by Florence Fabricant
Categories dinner, easy, quick, main course
Time 30m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Mix mustard and 1/4 cup lemon juice in a shallow dish. Cut each chicken breast in half (lengthwise, so you have two thin filets) and place in the mustard mixture. Turn to coat both sides and set aside.
- Heat 1 tablespoon oil in a large skillet, add onion and sauté on low a few minutes, until softened. Add corn, chile and squash and continue to cook until vegetables are tender, about 15 minutes. Season with salt and pepper. Remove from heat, fold in tomato, add 1 tablespoon lemon juice and set aside.
- Remove chicken from marinade, dust with flour and season with salt and pepper. Heat remaining oil in a large cast-iron skillet or grill pan on medium-high heat and sear chicken, turning once, until lightly browned and just cooked through, about 5 minutes a side. Arrange on a serving platter. Add cooking oil to salad, fold in cilantro and spoon over and around chicken.
Nutrition Facts : @context http, Calories 355, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 19 grams, Fiber 3 grams, Protein 23 grams, SaturatedFat 4 grams, Sodium 718 milligrams, Sugar 6 grams, TransFat 0 grams
CHICKEN PAILLARDS WITH SCHMALTZ BREAD SALAD
Pounding a skinless, boneless chicken breast to an even thickness is the best way to cook it quickly and evenly. For extra chicken flavor, cook it in rendered chicken fat, then use that same fat to toast croutons for a crispy, chicken-delicious topping.
Provided by Anna Stockwell
Categories Chicken Bread Salad Cucumber Radish Parsley Lemon Juice Dinner Quick & Easy Kid-Friendly Dairy Free Spring Small Plates
Yield 2 servings
Number Of Ingredients 10
Steps:
- Working one at a time, pound chicken between 2 sheets of plastic wrap or in a large resealable plastic bag to 1/2" thick; season with 1 tsp. salt and 1 tsp. pepper.
- Heat 1 Tbsp. schmaltz in a large nonstick or cast-iron skillet over high. Carefully place 1 chicken breast in skillet, laying it away from you, and cook until golden brown and nearly cooked through, about 4 minutes. Turn and cook until cooked through, about 1 minute (second side will not brown). Transfer to a large plate. Repeat with 1 Tbsp. schmaltz and remaining cutlet.
- Reduce heat to medium and add remaining 1 Tbsp. schmaltz to same skillet. As soon as schmaltz is hot, add bread and toss to coat. Pour any accumulated juices from plate with chicken over bread and continue to cook bread, stirring constantly, until golden brown and outsides are lightly crisped but centers are still soft, about 3 minutes. Season with 1/2 tsp. salt and remaining 1/4 tsp. pepper and toss to combine. Remove skillet from heat.
- Toss cucumbers, radishes, parsley, lemon juice, red pepper flakes, and remaining 1/4 tsp. salt in a large bowl. Add bread and toss again to distribute.
- Transfer chicken to a platter. Top with salad.
CHICKEN PAILLARD WITH TOMATO AND GOAT CHEESE SALAD
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Provided by Allrecipes Member
Yield 4
Number Of Ingredients 7
Steps:
- Put the tomatoes in a colander set over a bowl. Add 1/4 teaspoon of salt, toss well and let stand for 15 minutes to release the juices. Remove the tomatoes and whisk half the goat cheese into the tomato juices until smooth. Whisk in 2 tablespoons of the oil and season with pepper. Fold the tomatoes and the remaining goat cheese into the dressing.
- Light a grill or heat a grill pan. Brush the chicken with the remaining 1 tablespoon of oil and season with salt and pepper. Grill over a hot fire or high heat, until golden on the bottom and almost cooked through, about 5 minutes. Turn the chicken and grill for 2 minutes longer, or until cooked through. Transfer to dinner plates, spoon the tomato and goat cheese salad on top and serve.
Nutrition Facts : Calories 289.5 calories, Carbohydrate 4 g, Cholesterol 78.4 mg, Fat 17.4 g, Fiber 0.9 g, Protein 28.2 g, SaturatedFat 5.2 g, Sodium 218.3 mg, Sugar 0.4 g
GRILLED CHICKEN PAILLARDS WITH MINT SALAD
The high heat of a grill means that pounded chicken breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as we do here. A mint salad rounds out the meal.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 25m
Number Of Ingredients 8
Steps:
- Slice each chicken breast almost in half horizontally, leaving one side attached. Open like a book. Place each breast between sheets of plastic wrap and pound to about 1/4 inch thick with a meat mallet or small skillet. Heat a grill pan or grill to high; clean and lightly oil hot grill. Season chicken with salt and pepper and grill until cooked through, about 3 minutes per side. Slice chicken breasts in half, divide among four plates, and drizzle with 2 tablespoons dressing.
- In a large bowl, toss together lettuce, mint, carrot, onion, and 3 tablespoons dressing; serve over chicken.
Nutrition Facts : Calories 325 g, Fat 14 g, Fiber 2 g, Protein 41 g, SaturatedFat 3 g
GRILLED CHICKEN PAILLARDS WITH HERB SALAD AND SAUTEED RADISHES
This handy recipe has you pound chicken breasts into even flat paillards which are quick and easy to cook. Then they're cooked in a grill pan and served with a light salad of herbs and sautéed radishes.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 6
Steps:
- Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.
- Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.
- Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.
PARMESAN CHICKEN PAILLARDS WITH CHERRY TOMATO SAUCE
This recipe is a hit in our house! It is easy to whip up and has all the taste of chicken parmesan without all the calories and fat. To save time, I cut up the tomatoes while the chicken is cooking. From Cooking Light March 2007.
Provided by ksduffster
Categories One Dish Meal
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
- Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
- Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
- Heat 1 teaspoons oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining oil and chicken breast halves.
- Remove from pan; keep warm.
- Carefully wipe any browned bits from the pan using a paper towel.
- Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.
Nutrition Facts : Calories 266, Fat 6.4, SaturatedFat 2, Cholesterol 104.2, Sodium 476.4, Carbohydrate 6.9, Fiber 1.4, Sugar 2.9, Protein 43.1
Tips:
- For the perfect paillard, use boneless, skinless chicken breasts that are about 1/2-inch thick. If your chicken breasts are thicker, pound them out with a meat mallet until they are the desired thickness.
- Season the chicken breasts liberally with salt and pepper before cooking. This will help to enhance the flavor of the chicken.
- Cook the chicken breasts over medium-high heat until they are golden brown and cooked through. Be careful not to overcook the chicken, as this will make it dry and tough.
- While the chicken is cooking, make the herb tomato salad. This salad is a great way to add some freshness and flavor to the dish.
- Serve the chicken paillards with the herb tomato salad and your favorite sides. Some good options include roasted vegetables, mashed potatoes, or rice.
Conclusion:
Chicken paillards with herb tomato salad is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is tender and flavorful, and the salad is refreshing and light. This dish is sure to please everyone at the table.
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