SESAME-CRUSTED CHICKEN PAILLARDS WITH SEAWEED SALAD
Provided by Andrew Schloss
Categories Chicken Fourth of July Father's Day Backyard BBQ Dinner Summer Grill Party Advance Prep Required Dairy Free Peanut Free Tree Nut Free Kosher
Yield Makes 4 servings
Number Of Ingredients 14
Steps:
- Combine the rice vinegar, sugar, and chile in a small saucepan and cook over medium heat until the sugar is dissolved, about 3 minutes. Remove the chile and discard. Stir in soy sauce and set aside to cool.
- Cover the dried wakame with warm water in a medium bowl and soak for 5 minutes. Drain, squeeze dry, and set aside in a medium serving bowl.
- Scoop out the seeds from each cucumber half with a small spoon and slice each cucumber half thinly. Sprinkle the salt over the sliced cucumbers and gently knead with your hands until the cucumber slices release their water, about 3 minutes. Transfer the to a clean kitchen towel, wrap the towel around the cucumbers, and squeeze out as much water as possible. Add to the bowl with the wakame.
- Add the radishes, cilantro, and scallions to the wakame and cucumbers. Add half the rice vinegar mixture and 2 tablespoons of the sesame seeds. Toss to combine, and refrigerate until serving.
- Light a grill for direct high heat, about 500°F.
- Coat the chicken breast halves with the sesame oil and the remaining 6 tablespoons sesame seeds. Place one of the breast halves on a large sheet of plastic wrap, season it with salt and pepper, top with another sheet of plastic wrap, and pound until uniformly 1/16 inch thick and the approximate diameter of a dinner plate. Set aside. Repeat with the remaining breast halves, using fresh sheets of plastic for each one.
- Brush the grill grate and coat liberally with oil. Remove the plastic wrap from one side of 2 of the flattened breasts and place them on the grill so that they are spread out flat. The easiest way to do this is to support it from the plastic-wrapped side with your open hand and flip it onto the grill. Immediately lift off the sheets of plastic wrap. Grill until the chicken looks opaque at the edge, about 30 seconds. Flip with a spatula and grill 15 seconds on the other side. Remove to a platter, cover to keep warm, and repeat with the other 2 chicken breast halves.
- Serve each paillard spread out flat on a dinner plate; it should nearly cover the entire serving surface of the plate. Drizzle the remaining rice vinegar mixture over the paillards, and place a large mound of seaweed salad in the center of each one.
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triplle sss
[email protected]I'm allergic to sesame. Is there a substitute I can use?
Asif Adil
[email protected]This recipe seems a bit complicated. I think I'll try a simpler one.
Juma Abdallah
[email protected]I'm not sure about the seaweed salad, but the chicken looks good.
Vem Sla
[email protected]This recipe looks delicious. I'm going to save it for later.
Wes Senior
[email protected]I can't wait to try this recipe.
Mehboob Otho
[email protected]This dish is a keeper!
Somsher Ali
[email protected]I'm definitely going to make this dish again.
Lx Sakib
[email protected]This is a great recipe for a quick and easy weeknight meal.
Terry Theo
[email protected]I made this dish for a party and it was a big hit. Everyone loved the chicken and the seaweed salad.
Hange Kefhilwe
[email protected]This dish is a great way to get your kids to eat seaweed. My kids loved the crispy chicken and the seaweed salad, and they didn't even realize they were eating seaweed!
Nira Shek
[email protected]I'm not a big fan of seaweed, but I loved this dish! The chicken was crispy and flavorful, and the seaweed salad was surprisingly delicious.
Shahzad A Shahzad A
[email protected]I tried this recipe last night and it was a hit! The chicken was cooked perfectly and the seaweed salad was a nice touch.
Yandeh Gomez
[email protected]This sesame-crusted chicken paillards with seaweed salad was a delightful dish! The chicken was crispy on the outside and tender on the inside, and the seaweed salad was a refreshing and flavorful accompaniment.