WEEKDAYS 1e|12p|c
Home / Recipes / Michael Symon's Grilled Chicken Paillard

Michael Symon's Grilled Chicken Paillard

Grilled Chicken Paillard Michael Symon
  • 1
  • 2
  • 3
  • 4
  • 5
rate this recipe
comments 23
add to recipe box 
 
print recipe 
A real crowd-pleaser!
skill level
Easy
time
30-60min
servings
4
cost
$
Contributed by : Michael Symon
Don't know what you make for dinner? Michel's got just the thing. Check
share
things you'll need.
ingredients
  • 4 Boneless and skinless Chicken Breasts
  • For the Marinade/Vinaigrette:
  • 2 cloves Garlic (sliced)
  • 1/2 cup Red Wine Vinegar
  • 3 tablespoon Fresh Oregano (chopped)
  • 1 cup Extra Virgin Olive Oil
  • salt and pepper
  • For the Salad:
  • 1 Cucumber (thinly sliced)
  • 1/2 Red Onion (sliced)
  • 8 ounce Feta (crumbled)
  • 1/4 cup Mint
  • torn
  • 1/2 cup Olives
  • 1 heart Romaine (shaved)
kitchenware
  • grillpng
  • mixingbowlpng
  • mixingspoonpng
  • whiskpng
  • plasticwrappng
step by step directions. We've Made Cooking As Easy As 1-2-3! print recipe 
  • step 1
    ingredients 2 cloves Garlic (sliced)
    1/2 cup Red Wine Vinegar
    3 tablespoon Fresh Oregano (chopped)
    1 cup Extra Virgin Olive Oil
    salt and pepper
    instructions For the Marinade/Vinaigrette: In a bowl, combine the garlic, red wine vinegar, fresh oregano, a pinch of salt and pepper, and combine. Add the extra virgin olive oil in a steady stream, whisking to emulsify.
  • step 2
    ingredients 4 Boneless and skinless Chicken Breasts
    instructions Using a mallet and a piece of plastic wrap, pound the chicken breasts until about 1/2-inch thick.
  • step 3
    ingredients  
    instructions Place chicken into a bowl, and pour half of the vinaigrette over the chicken, reserving the rest of the vinaigrette to dress the salad. Toss the chicken to coat, cover the bowl, and let it marinate for at least a half hour. Discard any remaining marinade after chicken is removed. 
  • step 4
    ingredients    
    instructions Bring a grill or grillpan to medium-high heat. Arrange the chicken on the grillpan, cooking for about 3 to 4 minutes per side, or until juices run clear when pricked with a fork.
  • step 5
    ingredients 1 Cucumber (thinly sliced)
    1/2 Red Onion (sliced)
    8 ounce Feta (crumbled)
    1/4 cup Mint (torn)
    1/2 cup Olives
    1 heart Romaine (shaved)
    instructions For the Salad: Meanwhile, toss together the cucumber, red onion, feta, mint, olives and shaved romaine. Add the remaining vinaigrette and toss to coat. Check seasonings and adjust if necessary.
  • step 6
    ingredients   
    instructions Place the chicken on each of the plates and top with a generous amount of the salad to serve.
  • print recipe 
 

similar recipes

ABC.com

Company Information

Partners