Chicken Paillard With Gem Salad And Toasted Almonds Recipes

Steps:

• For the paillard: On a rubber board, butterfly the breasts by cutting into and across them horizontally but not all the way through and opening them like a book. Evenly pound the chicken to 1/4 inch thickness and season with salt and fine ground black pepper.
• For the salad: Melt butter in a small (6-inch) skillet over moderate heat and add nuts. Toast, stirring occasionally, to golden and fragrant, then remove from heat, cool and chop.
• Grate or finely paste or paste shallot and garlic and place in a small mixing bowl, then add tarragon, vinegar, Dijon mustard, lemon and salt and pepper. Drizzle in EVOO as you whisk to emulsify the dressing.
• Very thinly slice fennel with a knife, mandoline or wide tooth of a box grater, then use a vegetable peeler, to shave carrot into curls. Combine the fennel and carrot with lettuce in a salad bowl.
• Heat a large nonstick skillet over medium-high to high heat with neutral oil, 2 turns of the pan. Add the chicken breast or breasts, cooking together or one at a time depending on pan size, turning once, about 5 minutes or until golden and just cooked through.
• Dress salad.
• Place chicken on dinner plates and top with salad, exposing half the paillard, then top with chopped butter-toasted nuts.

Steps:

• In a large bowl, toss the chicken with the lemon juice. Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined. Chill until serving.

Steps:

• Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
• Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
• Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
• Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
• Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

Steps:

• In a large bowl, toss the chicken with the lemon juice.
• Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined.
• Chill until serving.

Steps:

• In a large bowl, toss the chicken with the lemon juice.
• Cover and chill for 2 hours.
• Mix the salad dressing, salt, pineapple, grapes, almonds, water chestnuts and lettuce into the chicken until evenly combined.
• Keep chilled until serving.

Steps:

• Make the marinade: In a small bowl, combine garlic, zest, juice, chili powder, and red-pepper flakes.
• Place the chicken in a large resealable plastic bag, and add the marinade. Seal the bag, and toss to coat the chicken. Transfer bag to refrigerator, and chill 10 to 15 minutes, or up to 24 hours.
• Heat grill; when very hot, remove chicken from bag, and carefully place on hot grill. Cook about 5 minutes; discard bag and excess marinade. Turn chicken over, and continue cooking 4 to 5 minutes more. Season with salt and pepper.