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A paillard (PI-yahrd) is a piece of meat pounded thin and grilled quickly or sautéed. To make this colorful dish even more striking, use a combination of red and yellow tomatoes.

Cynthia Nicholson
Recipe by Cooking Light April 2006

Gallery

Lee Harrelson

Recipe Summary

Yield:
4 servings (serving size: 1 chicken paillard, 3/4 cup arugula mixture, and 1/4 cup tomato mixture)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula; toss well.

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  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

  • Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.

  • Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates.

Nutrition Facts

239 calories; calories from fat 17%; fat 4.6g; saturated fat 0.9g; mono fat 2.2g; poly fat 0.8g; protein 40.3g; carbohydrates 4.2g; fiber 1g; cholesterol 99mg; iron 1.8mg; sodium 416mg; calcium 59mg.
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