Let's finish this winter month with a quick and easy chicken dish, shall we? Look forward to the spring months to come?
Paillard is basically just a fancy way of saying "pounded very thin." You could easily make this dish with pork or veal using the same technique. Thanks to the thinness of the meat, it comes together in no time.
Chicken Paillard with Roasted Tomatoes
- 1 boneless, skinless chicken thigh
- 1 c. flour
- 1 tsp. paprika
- 1 tsp. cayenne
- 1 c. arugula
- ½ shallot, minced
- 1 tsp. capers
- 1 tsp. Dijon mustard
- 1 T. balsamic vinegar
- 1 roma tomato, sliced
- 2 T. fresh ricotta cheese
- olive oil
Whisk together the vinegar and Dijon. Add in the shallot and slowly whisk in 2 T. of olive oil. Season with salt and pepper and set aside.
In a shallow plate, whisk together the flour, paprika and cayenne. Season with salt and pepper.
Put the chicken breast between two pieces of plastic wrap. Pound the chicken breast until it is ¼-in. thick.
Heat a full layer of olive oil in a skillet. Meanwhile, season the chicken with salt and pepper. Dredge it in the flour mixture and shake off any excess. Lay the chicken in the pan and let it cook for 3-4 minutes per side.
Meanwhile, season the tomatoes with salt and pepper and drizzle them with olive oil. Put them in a toaster oven (or regular oven) on broil for 3 minutes. Remove the pan and put a dollop of ricotta on each tomato. Return to the broiler for 2 more minutes.
Plate the chicken. Toss the arugula in the reserved vinaigrette and plate it next to and on top of the chicken. Finish with the tomato slices.