Wednesday, December 8, 2010

chicken paillard.

this is my new favorite thing to make for lunch!!!

Chicken Paillard with Mixed Green

2-3 Chicken Breasts (1 breast per person) 
2 Lemons 
Mixed Greens
Olive Oil 
Cherry tomatoes
Salt and pepper to taste
Creamy Balsamic Vinegar ( Ken's Steak House) 

1. Lay the chicken breast on a cutting board and cover with wax paper. Pound the chicken with a meat mallet until 1/4 of inch thin.
2. Season with salt, pepper, and one lemon and grill until browned and fully cooked. 
3. Slice the cherry tomatoes in half. Toss the lettuce with the tomatoes, a small amount of olive oil, one lemon, and the creamy balsamic dressing. 
4. Place the grilled chicken on a plate and serve with the salad on top. Season with salt and pepper. 

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