Best 11 Emerils Grilled Chicken Paillard With Tomato Cucumber Relish Recipes

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Emeril's Grilled Chicken Paillard with Tomato Cucumber Relish is a refreshing and flavorful dish that is perfect for a summer meal. The chicken is pounded thin and grilled, then topped with a zesty relish made with tomatoes, cucumbers, red onion, and fresh herbs. This dish is sure to please everyone at your table, and it is easy to make, making it perfect for a weeknight dinner or a special occasion.

Here are our top 11 tried and tested recipes!

GRILLED CHICKEN WITH TOMATO-CUCUMBER SALAD



Grilled Chicken with Tomato-Cucumber Salad image

Provided by Food Network Kitchen

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic
1 teaspoon kosher salt, plus more to taste
1 tablespoon extra-virgin olive oil
1/4 lemon, juiced (about 1 tablespoon)
1 cup pear tomatoes, sliced in rounds
1 kirby cucumber, unpeeled, quartered lengthwise and sliced
3 pepperoncini peppers, stemmed and minced
1 tablespoon chopped fresh dill
Freshly ground black pepper
4 chicken paillards (scaloppini), about 4 ounces each
Olive oil spray
Freshly ground black pepper

Steps:

  • Smash the garlic clove, sprinkle with 1 teaspoon of salt and with the flat side of a large knife, mash and smear to a coarse paste. Put the garlic paste in a large bowl and stir in the olive oil and lemon juice. Add the tomatoes, cucumber, pepperoncini, and dill and toss. Give a couple of generous grinds of black pepper. Toss again, and set aside.
  • Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Place each paillard on a plate and serve topped with the tomato-cucumber salad.

Nutrition Facts : Calories 203 calorie, Fat 5 grams, SaturatedFat 1 grams, Cholesterol 66 milligrams, Sodium 745 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Protein 29 grams, Sugar 6 grams

GRILLED CHICKEN PAILLARD WITH LEMON AND BLACK PEPPER AND ARUGULA-TOMATO SALAD



Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad image

Provided by Bobby Flay

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 12

1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish

Steps:

  • Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.
  • Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.
  • Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste. Place each paillard on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad. Garnish with lemon halves.

CHICKEN PAILLARDS WITH TOMATO, BASIL, AND ROASTED-CORN RELISH



Chicken Paillards with Tomato, Basil, and Roasted-Corn Relish image

Categories     Chicken     Onion     Tomato     Sauté     Quick & Easy     Low Cal     Basil     Corn     Summer     Healthy     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 11

Relish
3 tablespoons extra-virgin olive oil, divided
1 1/2 cups fresh corn kernels
12 ounces cherry tomatoes, halved
1/4 cup chopped green onions
3 tablespoons finely sliced fresh basil
Chicken
4 large skinless boneless chicken breast halves, tenderloins removed
All purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons extra-virgin olive oil

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.

SPICY GRILLED CHICKEN WITH TOMATO-CUCUMBER RELISH



Spicy Grilled Chicken With Tomato-Cucumber Relish image

Chicken thighs meet with a mellow mix of Indian spices and are grilled into weekend dinner excellence. In Indian cooking, most spices are toasted before they're used, a process that brings up their aromatics and mellows and rounds their flavors. Here they're then rubbed onto chicken thighs and grilled, which gives them an additional smokiness that pairs beautifully with the tomato-and-cucumber relish.

Provided by John Willoughby And Chris Schlesinger

Categories     dinner, weekday, main course

Time 45m

Yield 4 servings

Number Of Ingredients 14

1 teaspoon cracked cumin seeds
1 teaspoon cracked coriander seeds
1 teaspoon cracked mustard seeds
1 medium tomato, diced small
1 cucumber, peeled and seeded if desired, diced small
1 teaspoon minced fresh chile pepper of your choice
1/2 cup fresh lemon juice
1 tablespoon sugar
Kosher salt and pepper to taste
1 teaspoon ground turmeric
1 tablespoon ground ginger
1 tablespoon chile powder
1 tablespoon curry powder
8 bone-in chicken thighs, about 8 ounces each

Steps:

  • Build a fire in your grill; when the coals are all covered with gray ash and the temperature is medium-hot (you can hold your hand 5 inches above the coals for 3 to 4 seconds), you are ready to cook. (For a gas grill, turn all burners to high, lower cover and heat for 15 minutes, then turn burners to medium-high.)
  • While fire heats, make the relish: In a small sauté pan, toast the cumin seeds, coriander seeds and mustard seeds over medium heat, shaking frequently to avoid burning, until they begin to darken slightly and you can smell them. Remove from heat, allow to cool slightly, then combine in a medium bowl with the tomato, cucumber, chile pepper, lemon juice, sugar and salt and pepper to taste. Toss gently to combine and set aside.
  • In the same small sauté pan, toast the turmeric, ginger, chile powder and curry powder over medium heat, shaking frequently to avoid burning, until mixture begins to darken slightly and you can smell it. Remove from heat, and allow to cool slightly.
  • Sprinkle chicken generously with salt and pepper, then rub toasted spices all over it, pressing gently so they adhere.
  • Put the thighs on the grill directly over the coals, skin down, and cook until skin is crisp, about 8 minutes. Flip and cook 6 to 8 minutes. Thighs are done when a thermometer inserted in the thickest part of the thigh reads 165 degrees. Remove from heat and serve with the relish.

Nutrition Facts : @context http, Calories 761, UnsaturatedFat 34 grams, Carbohydrate 14 grams, Fat 54 grams, Fiber 3 grams, Protein 54 grams, SaturatedFat 15 grams, Sodium 1340 milligrams, Sugar 6 grams, TransFat 0 grams

EMERIL'S GRILLED CHICKEN PAILLARD WITH TOMATO-CUCUMBER RELISH



Emeril's Grilled Chicken Paillard With Tomato-Cucumber Relish image

From Good Morning America. We only made the chicken paillards and the tomato-cucumber relish, so I don't know how it is with the bruschetta, although I suspect it's great! We're going to do our chicken breasts this way anytime we need a quick and easy recipe.

Provided by Paris D

Categories     Lunch/Snacks

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

4 chicken breast halves, boneless and skinless (6-ounces each)
1 large tomatoes, cored and cut into 1/2-inch dice
1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
3 tablespoons green onions, finely sliced (green tops only)
3 tablespoons extra virgin olive oil
2 teaspoons extra virgin olive oil
salt, to taste
black pepper
2 teaspoons fresh lemon juice
creole seasoning
1 bunch arugula, tough stems removed, washed and spun dry
8 slices Italian bread (1/2-inch thick diagonal)
2 1/2 tablespoons olive oil
1 large garlic clove, peeled and crushed

Steps:

  • Preheat the grill to high (500 F). Clean the grill while it is heating with a metal wire grill brush and season with a tightly rolled kitchen cloth coated in vegetable or olive oil.
  • Place each chicken breast half between two sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4-inch. Refrigerate, still between the plastic wrap, for 5 minutes.
  • Combine the tomatoes, cucumbers, green onions, 2 tablespoons of the extra virgin olive oil, and a pinch each of salt and pepper and toss to combine. Set aside.
  • In a small bowl, combine the 5 teaspoons remaining oil with the lemon juice, 1/4 teaspoon salt, and pinch freshly ground black pepper and stir to blend.
  • Remove one piece of the plastic wrap from each chicken breast. Rub about 3/4 teaspoon of the olive oil mixture on the exposed side and season lightly with Creole seasoning.
  • Carefully place the chicken, seasoned side down, on the hot grill and quickly peel away the remaining piece of plastic wrap. With a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub evenly over the meat. Cook for 1 1/2 minutes, turn, and cook until the chicken is firm to the touch, about 2 minutes.
  • To serve, place 1 chicken breast in the center of each of 4 large plates and divide the relish among the plates, spooning it partially onto and to the side of the chicken breasts. Arrange the arugula on the sides of the plates with 2 slices of bruschetta. Serve immediately.
  • Bruschetta - Preheat the grill to medium-high.
  • Using a pastry brush, lightly brush both sides of the bread with oil.
  • Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side. Remove from the grill and rub one side of the bread with the crushed garlic.
  • Serve immediately or at room temperature. Makes 8 slices.

Nutrition Facts : Calories 440, Fat 29.1, SaturatedFat 5.2, Cholesterol 46.4, Sodium 284.4, Carbohydrate 25.4, Fiber 2.1, Sugar 3, Protein 19.7

EMERIL'S CHICKEN PAILLARDS WITH CHICKPEA RELISH AND ARUGULA



Emeril's Chicken Paillards with Chickpea Relish and Arugula image

Emeril really enjoys the spiciness of the arugula in this dish, but you can use another variety of fresh greens, such as baby spinach or a mesclun blend.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 15m

Number Of Ingredients 8

2 boneless, skinless chicken breast halves (6 to 8 ounces each)
4 tablespoons extra-virgin olive oil, plus more for pan
2 tablespoons fresh lemon juice, plus lemon wedges for serving
Coarse salt and ground pepper
1 can (15 ounces) chickpeas, rinsed and drained
1/4 small red onion, thinly sliced crosswise
2 tablespoons chopped fresh basil
1 bunch fresh arugula, tough stems removed

Steps:

  • Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
  • In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
  • In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
  • Top chicken with chickpea relish; serve with arugula and lemon wedges.

DILL CHICKEN PAILLARDS WITH TOMATO-DILL RELISH



Dill Chicken Paillards with Tomato-Dill Relish image

Provided by Ian Knauer

Categories     Chicken     Tomato     Low Carb     Quick & Easy     Low Cal     Backyard BBQ     Dinner     Sherry     Summer     Grill     Grill/Barbecue     Healthy     Dill     Gourmet     Sugar Conscious     Paleo     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 7

4 (6-ounces) skinless boneless chicken breast halves
1/4 cup extra-virgin olive oil
1/4 cup chopped dill
3 tablespoons finely chopped shallot
1 tablespoon grainy mustard
1 tablespoon white-wine vinegar
1 pintcherry tomatoes, quartered

Steps:

  • Prepare grill for direct-heat cooking over hot charcoal (medium-high heat for gas); see Grilling Procedure .
  • Pound chicken 1/4 inch thick between 2 sheets of plastic wrap with flat side of a meat pounder or with a rolling pin.
  • Whisk together oil, dill, shallot, mustard, and vinegar in a large bowl. Set aside 1/4 cup. Sprinkle chicken evenly with 1 teaspoon salt and 1/2 teaspoon pepper, then add to dill mixture, turning to coat.
  • Toss tomatoes with reserved dill mixture and 1/4 teaspoon each of salt and pepper.
  • Grill chicken, turning once, until just cooked through, 3 to 4 minutes total. Serve topped with relish.

CHICKEN PAILLARD



Chicken Paillard image

Make and share this Chicken Paillard recipe from Food.com.

Provided by Vicki in CT

Categories     One Dish Meal

Time 40m

Yield 4 serving(s)

Number Of Ingredients 20

4 boneless skinless chicken breasts
1 cup all-purpose flour
4 eggs, whipped slightly with
1 dash milk
2 cups panko breadcrumbs
salt & freshly ground black pepper
2 tablespoons extra virgin olive oil
2 anchovy fillets
2 egg yolks (*)
2 garlic cloves, smashed
2 lemons, juice of
1/2 cup extra virgin olive oil
1/4 cup freshly grated parmesan cheese
salt & freshly ground black pepper
1 cup organic grape tomatoes, halved
baby arugula
1/2 lb fresh bocconcini, halved
shaved parmesan cheese, for garnish
lemon wedge, for garnish
extra virgin olive oil, for drizzling

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 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.

Nutrition Facts : Calories 1070.5, Fat 60.2, SaturatedFat 16.6, Cholesterol 426.3, Sodium 1075.3, Carbohydrate 69.1, Fiber 3.8, Sugar 5.1, Protein 61.2

J. GARVIN'S CHICKEN POT PIE



J. Garvin's Chicken Pot Pie image

Make and share this J. Garvin's Chicken Pot Pie recipe from Food.com.

Provided by Karen in MA

Categories     Savory Pies

Time 45m

Yield 4 serving(s)

Number Of Ingredients 23

1/4 cup olive oil
1/2 cup celery, chopped
1/2 cup carrot, chopped
2 tablespoons garlic, mchopped
2 tablespoons shallots, chopped
1/2 cup asparagus, chopped (blanched)
1/2 cup onion, chopped
1/2 cup corn
1/2 cup snow peas
1/4 teaspoon salt
1/4 teaspoon black pepper
5 cups chicken stock
1/2 cup heavy cream, plus
1 tablespoon heavy cream
1/3 cup sweetened condensed milk
6 cooked chicken breast halves, diced
1/3 cup cornstarch
1/4 cup water
6 tablespoons unsalted butter
2 tablespoons fresh rosemary, chopped
2 tablespoons fresh thyme, chopped
2 sheets frozen puff pastry, thawed
1 egg

Steps:

  • Preheat oven to 350°F
  • In a large saucepan heat olive oil over medium-high heat.
  • Add celery, carrot, garlic, and shallot to pan; sauté for 2 minutes.
  • Add asparagus, onion, corn, and snow peas. Season with salt and pepper.
  • Pour in chicken stock, ½ cup cream, and sweetened condensed milk. Add chicken and bring to a simmer.
  • In a small bowl stir together cornstarch and the water to create a thickening agent, then pour into pot; stir until thickened and bubbly.
  • Stir in butter until melted. Stir in rosemary and thyme; remove from heat.
  • Cut puff pastry sheets in half, then set aside. Beat egg and the 1 tablespoon cream together; set aside.
  • Fill four individual ceramic baking dishes evenly with chicken mixture. Cover each dish with a piece of puff pastry. Pinch edges to seal and cut off excess around sides. Take a fork and poke a few holes in top of puff pastry. Brush puff pastry with egg mixture.
  • Bake pot pies about 35 minutes or until crust is golden brown.

Nutrition Facts : Calories 1585.4, Fat 102.1, SaturatedFat 36.5, Cholesterol 271.9, Sodium 1070.6, Carbohydrate 104, Fiber 4.6, Sugar 22.8, Protein 63.5

GRILLED CHICKEN PAILLARD



Grilled Chicken Paillard image

This chicken is pounded and left to marinate in a spicy, citrus sauce. Then it's ready for the grill.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 6

2 cloves garlic, crushed
Zest and juice of 2 limes
1 teaspoon chili powder
1/4 teaspoon crushed red-pepper flakes
4 boneless chicken breasts, pounded to 1/4-inch thickness
Salt and freshly ground pepper

Steps:

  • Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
  • Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
  • Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.

GRILLED CHICKEN WITH CUCUMBER, RADISH, AND CHERRY TOMATO RELISH



Grilled Chicken with Cucumber, Radish, and Cherry Tomato Relish image

Grilled chicken is a summer staple, and here's a welcome new accompaniment. The colorful relish is cool, crisp, and juicy, with a touch of heat. While the chicken cooks, the vegetables-cucumber, radishes, red onion, and cherry tomatoes-steep in a vinegary mix until they're lightly pickled. Fresh mint leaves give the dish an herbal fragrance and finish.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Number Of Ingredients 13

1/4 cup white-wine vinegar, plus more to taste
1/4 cup water
1 teaspoon sugar
2 garlic cloves, smashed
1 small jalapeno chile, stem, ribs, and seeds removed (optional), quartered
Coarse salt and freshly ground pepper
1 English cucumber (12 ounces), peeled, seeded, and cut into 1/4-inch dice
5 radishes, very thinly sliced
8 ounces cherry tomatoes, halved, or quartered if large
1 small red onion, cut into 1/4-inch dice
6 boneless, skinless chicken breast halves (2 pounds)
Vegetable oil, for grill
1 cup fresh mint, torn into 1/2-inch pieces, plus sprigs for garnish

Steps:

  • Bring vinegar, water, sugar, garlic, jalapeno, and 3/4 teaspoon salt to a boil in a small saucepan. Remove from heat, and let stand for 15 minutes. Strain though a fine sieve; discard solids. Let cool completely.
  • Combine cucumber, radishes, tomatoes, and onion in a medium bowl. Pour in vinegar mixture, and toss to coat.
  • Preheat grill to medium-high. Season chicken breasts on both sides with salt and pepper. Lightly oil the grill grate. Working in batches, grill chicken until cooked through, 6 to 7 minutes per side. Transfer to a platter, and let stand for 10 minutes. Stir mint into relish. Season with salt and pepper, and drizzle with vinegar if desired. Spoon relish on top of chicken, and garnish with mint sprigs.

Tips:

  • Choose thin chicken breasts for even cooking.
  • Pound the chicken breasts to an even thickness to ensure they cook evenly.
  • Season the chicken breasts with salt and pepper before grilling to enhance their flavor.
  • Grill the chicken breasts over medium heat to prevent them from overcooking.
  • Cook the chicken breasts until they reach an internal temperature of 165°F (74°C) to ensure they are safe to eat.
  • Let the chicken breasts rest for a few minutes before slicing them to allow the juices to redistribute.
  • Serve the chicken breasts with the tomato-cucumber relish for a refreshing and flavorful meal.

Conclusion:

Emeril's Grilled Chicken Paillard with Tomato-Cucumber Relish is a delicious and easy-to-make dish that is perfect for a summer cookout or a weeknight meal. The chicken breasts are grilled to perfection and then served with a refreshing and flavorful tomato-cucumber relish. This dish is sure to please everyone at the table.

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