Sunday, September 19, 2010
Chicken Paillard with Baby Arugula and Cherry Tamatoes Salas
It is still very hot in Texas and last night my husband and I were feeling like eating some chicken... I was thinking of a summery but filling dinner plate we could prepare and remembered about an amazing Chicke Paillard I had tried a couple of weeks ago in Florida, but that I thought could use a good upgrade in the salad. So I put my little Vero touch on the salad and added artichoke hearts and capers, and also used two different kinds of tomatoes instead of just plain red ones... I hope you enjoy this, I had so much fun making it, and the flavor was outstanding!!!
Time: It takes around 45 minutes to prep everything neatly, and then another 15 to cook.
4 chicken breasts with no skin
4 medium size lemons
1 large garlic clove
2 tbs of chopped parsley
salt and pepper
1 bag of baby arugula
12 red cherry tomatoes
12 yellow cherry tomatoes
1 medium red onion
2 tbs of capers
1 can of artichoke hearts
Using a cutting board slice the onion in very thin layers, they need to be transparent, if they are too thick the olive oil and lemon would not maserate them. Place the onions in a small container, squeeze two lemons, add salt and pepper, and drizzle some olive oil (3 tbs) Leave aside to soak.
Proceed to chop the yellow and red chopped tomatoes in four pieces, place in a separate container, add salt, pepper, 2 tbs of olive oil and the capers, mix and set aside.
Open the can of artichokes and cut ¼ of the top of the hearts and then proceed to cut in halves, set in a separate bowl on the side.
Grab each chicken breast and slice them into 3 cutlets, they should be 1/3 of an inch of thickness, place all the cutlets in a baking pan. Sprinkle with salt and pepper. After you cut all the chicken breasts grab a meat tenderizer and some serain wrap. Place each cutlet individually on the board, cover it, and with the soft side evenly hit the cutlets until they become very thin.
Afterwards replace them in the baking sheet, add some love oil and sprinkle the chopped parsley over the breasts. Pre heat the oven on 275, and a big skillet over medium high heat, sautee the garlic with some olive oil, then place the cutlet of chicken for them to sizzle on each side. (4 -5 minutes preside, until they become lightly brown) As you are cooking the chicken, place the cooked breasts on a clean baking sheet, bake for 5 – 7 minutes to dry them a little bit.
While you wait for them to bake in a large bowl mix the arugula, the anions (with all the juice), the tomatoes with the capers and the artichoke hearts.
Remove the chicken breasts from the oven and serve.
Posted by CookDrinkDine at 11:00 PM