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My review
Chicken Paillard
14
Megan
"This is a super-easy dinner and very refreshing for an outdoor barbeque or spring dinner. The lemon adds a fresh taste to a simple chicken dish."
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Ingredients
34 m servings 280Original recipe yields 4 servings (4 chicken breasts)
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
- Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
- Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
- Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
- Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Footnotes
- Cook's Notes:
- Pairs well with a dry white wine.
- For a more colorful dish, use multi-colored tomatoes. Use grape tomatoes instead of cherry tomatoes, if desired.
- Substitute spring mix, spinach, or romaine lettuce if the arugula is too bitter.
- Editor's Note:
- Nutrition data for this recipe includes the full amount of marinade ingredients. The actual amount of marinade consumed will vary.
Nutrition Facts
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Reviews
Read all reviews 2325 Ratings
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Most helpful positive review
8/23/2016
WOOF! Delicious! Just as written! Refreshing, different, light but satisfying. Here's a little trick to get the best lemon zest: take a fresh lemon, cut it in half, remove as many seeds as...
Most helpful critical review
2/4/2018
I grilled them on a panini and they didn't brown too good because they were so wet. Also, used bottled lemon juice. I would leave out the lemon altogether if I make again.
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8/23/2016
WOOF! Delicious! Just as written! Refreshing, different, light but satisfying. Here's a little trick to get the best lemon zest: take a fresh lemon, cut it in half, remove as many seeds as...
7/13/2016
Rarely do I make a recipe as-written & not want to tweak it the next time. This was spot-on & amazing. I served it with various tiny roasted potatoes in olive oil & herbs. It was a hit!...(& eas...
3/29/2016
This recipe was so simple to get together which made it perfect for a weeknight meal. I only marinated the chicken for about 30 minutes and I didn't think it absorbed much flavor from the marin...
3/31/2016
This was a refreshing dish to kick off spring. It was light and flavorful and refreshing after a winter of heavy meals.
3/30/2016
Simple and tasty! I made the recipe exact except for using twice the garlic and no shallots. I love grilled chicken with salad, a great spring and summer meal.
3/23/2016
Delicious! I had to use sundried tomatoes instead of fresh, but otherwise followed the recipe. Excellent, simple and easy. Loved it, indeed.
3/9/2016
My family thoroughly enjoyed this dish. The marinate is delicious and gives the chicken a delicate flavor of white wine. The lemon vinaigrette works great with the salad. Mixing the chicken and...
3/8/2016
This was very good. It had really great flavor. I do suggest that if you don't like really citrus tasting chicken than to keep the salad separate from the chicken. (From my son)
2/21/2016
We thought this was very good and will have it again. My pounded out chicken was thicker than the 1/4" suggested and so took a little longer to bbq, and my tomatoes were the cocktail tomatoes r...