Staff
For extra flavor, squeeze fresh lemon juice over the paillards before topping with tomatoes.
Recipe Yield:
4 servings
Recipe Calories:
515
Recipe Ingredient Details:
4 4-ounce boneless, skinless chicken breasts
1/2 cup olive oil (plus additional 2 tablespoons)
3 cloves garlic, minced
Zest of 1 lemon
Salt and pepper
6-8 tomatoes
6 tablespoons olive oil
3 tablespoons balsamic vinegar
1 tablespoon sugar
Salt and pepper
2 cloves garlic, minced
2 tablespoons fresh parsley, chopped
Recipe Instructions:
Place each chicken breast between two pieces of heavy-duty plastic wrap. Using meat mallet, pound chicken breast to 1/4 -inch thickness. Mix 1/2 cup olive oil, garlic, lemon zest, salt and pepper in shallow dish and place chicken in marinade. Set aside for 30 minutes.
Score and blanch tomatoes and refresh in bowl of ice water. Peel and slice tomatoes in half. Place them cut side up on roasting tray or cookie sheet. Mix 6 tablespoons olive oil, balsamic vinegar, sugar, salt and pepper and drizzle over tomato halves. Scatter with minced garlic and chopped parsley. Roast at 250° for 45 minutes.
Meanwhile, heat 2 tablespoons olive oil in large nonstick sauté pan. Sauté chicken paillards over medium-high heat until done, about 3 minutes per side.
Top each chicken paillard with 2-3 tomato halves, and serve immediately.
Recipe Additional Notes:
Calories 515,Fat 39,Perfat 66,Cholesterol 63,Carbo 17,Protein 28,Fiber N/A,Sodium N/A
Thu, 2012-07-05 12:57
