Chicken Paillard My Way
Chicken Paillard My Way
Ingredients
For the Tomato Base
- 4 ripe tomatoes
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
For the Dressing
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced
- 16 basil leaves
- 1 teaspoon kosher salt
- 2 tablespoons honey
For the Chicken
- 4 chicken breasts
- 4 tablespoons olive oil
- as needed kosher salt
- as needed ground black pepper
Everything Else
- 2 pints grape tomatoes, cut in half
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 6 ounces fresh mozzarella, torn
- as needed microgreens or arugula
Instructions
- 1
Grate the 4 ripe tomatoes over a bowl. Discard the skins.
⏱️ 5 min
- 2
To the grated tomato mixture, add 2 tablespoons white wine vinegar, 4 tablespoons extra virgin olive oil, and 1 teaspoon kosher salt. Stir to combine and set aside.
⏱️ 2 min
- 3
Add all of the dressing ingredients (1/2 cup extra virgin olive oil, the juice of 1 lemon, 16 basil leaves, 1 teaspoon kosher salt, and 2 tablespoons honey) to a blender. Blend until the mixture is smooth. Set aside.
⏱️ 3 min
- 4
Preheat the grill to high heat.
⏱️ 5 min
- 5
Using a sharp knife, butterfly each of the 4 chicken breasts. Then, use the flat side of a meat tenderizer to pound the chicken super thin. Alternatively, use pre-sliced thin chicken breasts.
⏱️ 5 min
- 6
Coat the pounded chicken breasts in 4 tablespoons of olive oil. Season generously with kosher salt and ground black pepper on both sides.
⏱️ 3 min
- 7
Grill the chicken for 3 minutes on each side, or until the chicken has an internal temperature of 165°F.
⏱️ 6 min•🌡️ 165
- 8
In a small bowl, combine the 2 pints of halved grape tomatoes, the remaining 4 tablespoons extra virgin olive oil, and 1 teaspoon kosher salt. Toss to coat evenly.
⏱️ 3 min
- 9
To assemble each plate, add half of the grated tomato mixture as a base. Top with a grilled chicken paillard, a portion of the seasoned grape tomatoes, torn fresh mozzarella, and a handful of microgreens or arugula. Finish with a few drizzles of the basil vinaigrette.
⏱️ 8 min
Kitchen Tools
Nutrition Facts (per serving)
Chicken Paillard My Way
For the Tomato Base
- 4 ripe tomatoes
- 2 tablespoons white wine vinegar
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
For the Dressing
- 1/2 cup extra virgin olive oil
- 1 lemon, juiced
- 16 basil leaves
- 1 teaspoon kosher salt
- 2 tablespoons honey
For the Chicken
- 4 chicken breasts
- 4 tablespoons olive oil
- as needed kosher salt
- as needed ground black pepper
Everything Else
- 2 pints grape tomatoes, cut in half
- 4 tablespoons extra virgin olive oil
- 1 teaspoon kosher salt
- 6 ounces fresh mozzarella, torn
- as needed microgreens or arugula
Instructions
- 1
Grate the 4 ripe tomatoes over a bowl. Discard the skins.
⏱️ 5 min - 2
To the grated tomato mixture, add 2 tablespoons white wine vinegar, 4 tablespoons extra virgin olive oil, and 1 teaspoon kosher salt. Stir to combine and set aside.
⏱️ 2 min - 3
Add all of the dressing ingredients (1/2 cup extra virgin olive oil, the juice of 1 lemon, 16 basil leaves, 1 teaspoon kosher salt, and 2 tablespoons honey) to a blender. Blend until the mixture is smooth. Set aside.
⏱️ 3 min - 4
Preheat the grill to high heat.
⏱️ 5 min - 5
Using a sharp knife, butterfly each of the 4 chicken breasts. Then, use the flat side of a meat tenderizer to pound the chicken super thin. Alternatively, use pre-sliced thin chicken breasts.
⏱️ 5 min - 6
Coat the pounded chicken breasts in 4 tablespoons of olive oil. Season generously with kosher salt and ground black pepper on both sides.
⏱️ 3 min - 7
Grill the chicken for 3 minutes on each side, or until the chicken has an internal temperature of 165°F.
⏱️ 6 min•🌡️ 165 - 8
In a small bowl, combine the 2 pints of halved grape tomatoes, the remaining 4 tablespoons extra virgin olive oil, and 1 teaspoon kosher salt. Toss to coat evenly.
⏱️ 3 min - 9
To assemble each plate, add half of the grated tomato mixture as a base. Top with a grilled chicken paillard, a portion of the seasoned grape tomatoes, torn fresh mozzarella, and a handful of microgreens or arugula. Finish with a few drizzles of the basil vinaigrette.
⏱️ 8 min