Many of you know Glade loves to cook. When ever he makes a nice chicken Breast dish he loves to pound the chicken thin. Today I found a great recipe and tried it myself. It's a fast and delicious healthy dish! I loved it! Serve it with a light salad topped with a Ponzu dressing. It makes for a nice light dinner if you overindulged your way through Christmas.
Here's the ingredients you'll need for the Chicken Paillard
4 Chicken Breasts pounded flat
coat with extra virgin Olive oil
4 sprigs of chopped thyme
2 Tbsp chopped flat leaf parsley
1 lemon zested and juiced
White grape juice to taste
Season with course salt and pepper to taste
1 Cup Chicken stock
Pound your Chicken breasts 1/4 inch flat. To avoid splattering pound between two thin sheets of Saran wrap. Coat with a tablespoon or so of extra virgin Olive oil. Take your kitchen tongs and gently place flattened breasts in a nice hot oiled skillet. Season with Parsley, Thyme, salt , pepper and any other seasonings your prefer. Zest with lemon. Cook about two to three minutes on each side, depending on how flat your Chicken is. Make sure the color is nice and white being fully cooked through. Brown on both sides. When thoroughly browned add your Chicken stock and grape juice, cover and simmer a 4-8 minutes. Serve on nice bed of salad greens.
Ingredients and instructions for the Ponzu Dressing that goes on your salad greens.
Combine
2 Tbsp Soy Sauce
2 tsp Dijon Mustard
1 Tbsp fresh orange juice
1 1/2 Tbsp fresh lemon juice
1/4 Cup extra virgin Olive oil
1 tsp fresh Ginger minced
1 clove Garlic minced
1 spring Onion or Scallion minced
Stir well and serve on nice bed of greens. I like to toss in a few slivered almonds on top of my salad.
Recipe by Marlon Alexander
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