2 Ripe Medium Tomatoes (1 red, 1 yellow), cored and roughly chopped (about 1 1/2 cups)
1 Clove of Garlic
1 Scallion (White and Green Parts), thinly sliced
3 tbsp Extra-Virgin Olive Oil, plus additional for burshing
2 tsp Red Wine Vinegar
2 tsp Kosher Salt, plus additional for seasoning
Freshly Ground Black Pepper
1/3 cup torn Fresh Basil
3 tbsp roughly chopped Fresh Tarragon
3 tbsp roughly chopped Fresh Flat-Leaf Parsley
4 Chicken Paillards (6 oz each) -- thinly pounded chicken
Instructions
Prepare an outdoor grill with a hot fire.
Toss the tomatoes, garlic, scallion, the 3
tablespoons olive oil, vinegar, the 2 teaspoons
salt, and black pepper to taste in a medium bowl.
Add all the herbs to the bowl but don't toss.
Brush the chicken paillards lightly with olive oil
and season with salt and black pepper to taste.
Grill the chicken, turning once, until cooked
through, about 2 minutes per side. Stir the herbs
into the tomatoes. Put a paillard on each of 4
plates, spoon some herb-tomato salad on top (watch
out for the smashed garlic-you might want to
remove it), and serve.
Notes
Paillards, a.k.a. scaloppini, are very thin pieces
of meat or fish. They cook in a wink and are easy
to make- Start with a boneless, skinless chicken
breast. Place between two sheets of plastic wrap
or waxed paper. Use a meat pounder or the bottom
of a small, heavy skillet to pound to an even
thickness of about 1/2 inch. You also can save
yourself time by asking your butcher to do it for
you.
Originally Submitted
5/16/2012
0 Out of 5 from
0 reviews
You can add this Chicken Paillards with Herb-Tomato Salad recipe to your own private DesktopCookbook.
