Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
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"Paillard" is a French term for any cut of meat that's been sliced or pounded thin, a brilliant shortcutting technique for plump chicken breasts.

This Story Originally Appeared On cookinglight.com

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Yield:
Serves 4 (serving size: 2 chicken breast cutlets and about 3/4 cup slaw)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine 1 tablespoon oil, honey, mustard, 1/2 teaspoon salt, and 1/2 teaspoon pepper in a small bowl. Pat chicken dry with paper towels. Add chicken to honey mixture; toss to coat. Heat a large skillet over medium-high. Add 4 chicken cutlets to pan; cook 3 minutes on each side or until done. Repeat procedure with remaining 4 cutlets.

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  • Combine remaining 2 tablespoons oil, remaining 1/2 teaspoon salt, remaining 1/4 teaspoon pepper, and vinegar in a medium bowl. Add tomatoes and remaining ingredients; toss. Serve with chicken.

Nutrition Facts

345 calories; fat 15.3g; saturated fat 2.5g; mono fat 9.3g; poly fat 1.7g; protein 40g; carbohydrates 10g; fiber 2g; cholesterol 124mg; iron 1mg; sodium 586mg; calcium 51mg; sugars 8g; added sugar 4g.
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