Paillards are boneless, skinless chicken breasts pounded flat and sautéed. A crust of Parmesan adds flavor. The sauce combines savory marinara sauce (which Aaron loves) with the freshness of cherry tomatoes. Serve with green beans and orzo with parsley.
- 4 (6-ounce) skinless, boneless chicken breast halves
- 1/2 teaspoon kosher salt, divided
- 1/2 teaspoon freshly ground black pepper, divided
- 1/4 cup grated Parmesan cheese
- 1 tablespoon all-purpose flour
- 2 teaspoons olive oil, divided
- Cooking spray
- 1/2 cup finely chopped onion
- 1/4 cup fat-free, less-sodium chicken broth
- 1 tablespoon sherry vinegar
- 2 cups quartered cherry tomatoes
- 1/2 teaspoon dried oregano
- Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2-inch thickness using a meat mallet or small heavy skillet. Sprinkle chicken with 1/4 teaspoon salt and 1/4 teaspoon pepper. Combine cheese and flour in a shallow dish. Dredge 1 side of each chicken breast half in cheese mixture.
- Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add 2 chicken breast halves, cheese side down; cook 4 minutes on each side or until done. Repeat procedure with remaining 1 teaspoon oil and chicken breast halves. Remove from pan; keep warm.
- Coat pan with cooking spray. Add onion; sauté 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining 1/4 teaspoon salt, remaining 1/4 teaspoon pepper, and oregano; cook 2 minutes.
- Wine note: These chicken breasts have a piquant Italian flavor. I love to serve them with an Italian red made from the sangiovese grape. Try the incredible Marchesi di Frescobaldi "Campo ai Sassi" Rosso di Montalcino 2004 (Montalcino, Tuscany, Italy), $20. -Karen MacNeil
- Calories: 264
- Calories from fat: 20%
- Fat: 5.9g
- Saturated fat: 1.8g
- Monounsaturated fat: 2.6g
- Polyunsaturated fat: 0.9g
- Protein: 42.6g
- Carbohydrate: 7.4g
- Fiber: 1.3g
- Cholesterol: 102mg
- Iron: 1.6mg
- Sodium: 504mg
- Calcium: 95mg