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
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
How to Make It
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), $ -Karen MacNeil
Excellent - i'd serve to company for a healthy dinner - made almost exactly as indicated was able to dredge both sides - i pounded thin about 1/4 inch and with the pan hot turned at 4 mins - substitited champagne vinegar for the sherry vinegar (because we were hungry and i couldn't find it quickly) worked like a charm - this was quick to make - great week night dinner.
This recipe was really delicious. Loved that I had all the ingredients in the house. Quick to prepare and really flavorful. Light, fresh, healthy, easy to prepare, and delicious...my favorite kind of recipe. Yum! Will definitely keep this one in the rotation.
I would make this more than 4 stars but not quite 5 - it tasted soooo delicious and seemed much fancier than it actually is. The parm addded a nice crust to the chicken and the tomatoes took on an almost smokey flavor when melded with the browned chicken from the pan. Out of necessity I substituted white wine for the broth and tomatoes on the vine for cherry tomatoes. Delicious! I had a plain ole box of pastaroni with this and broccoli.
LOVED IT. I would coat both sides of th chicken with the parm coating next time. Used cherry tomatoes from my garden...lovely! I will definitely make this again. I used thinly cut chicken breasts so I did not have to pound.
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