CHICKEN PAILLARD WITH BLACK OLIVE TAPENADE
Paillard is the French word for a thin slice of meat that cooks quickly. (Sometimes, a thicker piece of meat is pounded with a mallet to make it thinner.) This recipe is an easy way to make a chicken paillard without much pounding. Essentially, you butterfly a boneless, skinless chicken breast, slicing horizontally to make a flat, heart-shaped breast, then pound it lightly. Unfortunately, a chicken breast is often dry and tasteless, but it doesn't have to be. Seasoned and cooked correctly, it should be tasty and moist. A dab of tapenade, a traditional Provençal black olive paste, makes a perfect accompaniment.
Provided by David Tanis
Categories dinner, weekday, poultry, main course
Time 1h
Yield 4 servings
Number Of Ingredients 17
Steps:
- Make the tapenade: In the bowl of a food processor, place olives, anchovy, garlic, capers, parsley, orange zest, lemon zest, red-pepper flakes and olive oil. Pulse several times to make a rough paste, then scrape down sides of the bowl and purée for about 30 seconds more. Alternatively, use a knife to finely chop ingredients, transfer them to a bowl and stir in the olive oil. You should have about 1 cup of tapenade, more than you need for this recipe. (Refrigerate the remainder for up to 2 weeks.)
- Prepare the chicken: Working one at a time, lay chicken breast on a sturdy cutting board. With a sharp, thin-bladed knife, cut breast horizontally in half, almost, but not completely. Open the breast like a book; it will be a heart-shaped piece of meat. Lay the breast between two resealable plastic bags and lightly pound the breast to 3/8- to 1/2-inch thickness. Don't pound too hard, or the meat may tear. When all breasts are ready, transfer them to a rimmed baking sheet in one layer.
- Season each breast on both sides with salt and pepper and drizzle with 1 teaspoon olive oil. Sprinkle with chopped thyme, and rub seasoning into meat, coating evenly with oil. Scatter thyme sprigs and lemon zest strips over. Leave to marinate for 30 minutes.
- Set oven to 400 degrees. Put a large skillet over medium-high heat, and lightly coat bottom with olive oil. When oil is hot, lay two chicken breasts top-side down in skillet. Cook for 2 minutes, until lightly browned. Turn over and cook 1 minute more. Transfer breasts to a clean baking sheet, browned-side up. Repeat with the other breasts.
- Bake, uncovered, for 5 minutes, until firm to the touch. Remove from oven, keep warm and let rest 5 minutes. Remove and discard thyme sprigs and lemon zest strips.
- Put arugula in a bowl, and dress very lightly with olive oil and a pinch of salt. Place a handful of dressed greens on each of four plates. Place cooked paillards alongside. Smear 1 tablespoon tapenade across the surface of each breast. With a vegetable peeler, shave some cheese over arugula. Garnish with lemon wedges and serve.
Nutrition Facts : @context http, Calories 635, UnsaturatedFat 32 grams, Carbohydrate 6 grams, Fat 43 grams, Fiber 2 grams, Protein 56 grams, SaturatedFat 7 grams, Sodium 759 milligrams, Sugar 1 gram, TransFat 0 grams
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[email protected]This dish is a great way to impress your guests. It's easy to make and always a hit.
Reyton Ranks
[email protected]I'm not a fan of olives, but I loved the tapenade in this dish. It was so flavorful and added a nice touch to the chicken.
Nisat Tasnim
[email protected]This recipe is easy to follow and the results are delicious. I will definitely be making it again.
Nowlabin Hanok
[email protected]This dish is a great way to use up leftover chicken. It's also a great way to get your kids to eat their vegetables.
Sohag V S Khan
[email protected]This recipe is a bit pricey, but it's worth it. The ingredients are high-quality and the results are amazing.
danny Dobrazy
[email protected]I made this dish for my family and they loved it! It's a great way to get your kids to eat their vegetables.
MUJIB RAHMAN
[email protected]This is a great recipe for a special occasion. It's sure to impress your guests.
Wahab Awan
[email protected]I love the combination of flavors in this dish. The chicken is cooked perfectly and the tapenade is divine.
Salman chandia
[email protected]This is one of my favorite recipes for chicken. It's so simple, yet so delicious.
Autumn Shasteen
[email protected]I've made this dish several times and it's always been a hit. It's a great way to use up leftover chicken.
Peace Bamidele
[email protected]This dish is perfect for a weeknight meal. It's quick and easy to make, and it's always a hit with my family.
Mario Soza
[email protected]I'm not a very experienced cook, but I was able to make this dish with ease. It turned out great!
Mitun Baishnab
[email protected]This dish is a little time-consuming to make, but it's worth it. The results are amazing!
Sonia Awamleh
[email protected]I'm not a big fan of olives, but I loved the tapenade in this dish. It was so flavorful and added a nice touch to the chicken.
Sarita Shrestha
[email protected]This recipe is a keeper! The chicken was moist and flavorful, and the tapenade was the perfect complement.
Imran Bilal
[email protected]I didn't have any black olives, so I used green olives instead. It still turned out great!
Maheem Rabab
[email protected]I followed the recipe exactly and the chicken came out dry. I think I should have cooked it for less time.
Mohan Saud
[email protected]This is one of my favorite recipes. It's easy to make and always turns out great.
Amogelang Pholwana
[email protected]I made this dish for a party and it disappeared quickly! Everyone loved the combination of flavors.
Danielle Causey
[email protected]This dish was a hit with my family! The chicken was cooked perfectly and the black olive tapenade added a delicious flavor.