For extra flavor, squeeze fresh lemon juice over the paillards before topping with tomatoes.
Lemon Chicken Paillard with Oven-Roasted Tomatoes
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Ingredients
- 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
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 Notes
Nutrition Facts
Lemon Chicken Paillard with Oven-Roasted Tomatoes
Amount Per Serving
Calories 515
* Percent Daily Values are based on a 2000 calorie diet.
Calories 515,Fat 39,Perfat 66,Cholesterol 63,Carbo 17,Protein 28,Fiber N/A,Sodium N/A
