Chicken Paillard
This juicy chicken paillard recipe with arugula salad and tangy lemon vinaigrette will be your new favorite weeknight dinner.
Servings: 4
Ingredients
Lemon Salad:
- 2 teaspoons grated lemon rind
- 3 tablespoons fresh lemon juice
- 2 teaspoons extra virgin olive oil
- 1 garlic clove crushed
- 1/4 teaspoon salt
- 1/8 teaspoon freshly ground black pepper
- 4 cups trimmed arugula-spinach mixed salad
- 1/2 cup grape or cherry tomatoes halved
Chicken:
- 4 skinless boneless chicken breast halves
- Pinch of kosher salt
- Pinch of ground black pepper
- Organic Coconut oil
Instructions
Lemon Salad:
- Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper.
- When ready to serve add arugula, spinach and tomatoes and toss well, making sure to coat leaves evenly. Set aside.
Chicken:
- Place chicken breasts between wax paper or inside a ziplock bag. Pound each piece to 1/4” thickness.
- Remove from bag and sprinkle both sides with salt and pepper
- Melt coconut oil in heavy pan set over medium high heat.
- Add chicken and cook for 4-5 minutes, flip and cook an addition 4-5 minutes. Chicken should be golden brown on each side with internal temperature of 160°. {Do not overcrowd pan, cook in batches if necessary}
- Remove chicken and plate, before serving, place a handful of dressed lettuce and tomatoes on top of each cooked chicken breast.