Chicken Paillards With Squash And Spinach Recipes

Steps:

• Preheat oven to 425 degrees. Distribute squash and onion evenly on 2 rimmed baking sheets. Drizzle with 1 tablespoon oil, season with salt, and toss to coat. Spread in a single layer and roast until squash is tender, about 15 minutes.
• Meanwhile, pound chicken to a 1/8-to-1/4-inch thickness. Season on both sides with salt and redpepper flakes. Heat a large skillet to medium-high heat. Swirl in remaining tablespoon oil, then butter. Fry sage until just crisp, about 1 minute; let drain on a paper towel.
• Working in 2 batches, add chicken to pan and cook until golden and cooked through, about 1 minute on each side. Divide chicken among 4 plates and top with spinach, squash, onion, and sage.

Steps:

• Preheat oven to 350 degrees F.
• In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend.
• In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm.
• Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice.
• In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside.
• Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams.
• Preheat oven to 350 degrees F.
• In a medium sized bowl combine the 3 varieties of olives (other olives may be substituted) in addition to the capers, anchovy, zest, 1 teaspoon lemon juice, 1 tablespoon garlic, and 6 tablespoons olive oil. Using a spoon, fold the ingredients together, adding pepper, to taste. Set aside to allow flavors to blend.
• In a medium sized bowl combine the yam, butter, sugar, and sage leaves, mixing with a spoon. Spread evenly onto a small sheet pan and bake until lightly caramelized, 20 minutes. Remove from oven and set aside keeping warm.
• Using 2 pieces of plastic wrap, sandwich 1 breast at a time and pound lightly with a mallet or meat tenderizer evenly until 1/4-inch thick. Repeat with the remaining pieces of chicken breast, and sprinkle 1 tablespoon oil over each. Season lightly with salt and pepper on both sides. In a large saute pan, over high heat, add 1 tablespoon oil. When hot add chicken breasts, 1 at a time, allowing them to caramelize before flipping. Cook until liquid runs clear from the breast, approximately 2 minutes per side being careful not to over cook. Repeat with remaining breasts, set aside keeping warm. Brush breasts with remaining lemon juice.
• In a large saute pan over high heat, add 1 tablespoon oil. When hot add the remaining garlic and cook until fragrant, 10 seconds. Add spinach and toss to distribute garlic. Season lightly. When just wilted remove from the pan and set aside.
• Plate 1 chicken breast, then top with spinach and the olive mixture. Serve with yams.

Steps:

• Preheat a large nonstick skillet over medium high heat. Arrange the chicken in a shallow baking dish and drizzle meat with extra-virgin olive oil to just coat the chicken, about 1 1/2 tablespoons, total. Combine chopped herbs and lemon zest and sprinkle over the chicken. Season the chicken with salt and pepper. Using your hands, rub the chicken and coat evenly with the herbs and seasonings. Wash hands with hot water and soap. Using tongs, transfer chicken in a single layer to hot skillet and cook chicken cutlets 3 or 4 minutes on each side. Cover cooked chicken loosely with foil to keep warm and repeat with remaining cutlets.
• Return pan to heat and add butter. When the butter melts, add flour to the butter and cook, stirring with whisk, a minute or 2 to make a light roux. Whisk in chicken broth. When broth thickens to just coat the back of a spoon, remove pan from heat and turn off burner.
• Toss salad greens with lemon juice and coarse salt. Drizzle 2 tablespoons extra-virgin olive oil around the bowl and re-toss greens.
• To serve, cover the bottom of a dinner plate with warm sauce. Top with a small pile of salad greens and 2 chicken cutlets.
• *sprinkle a little water in four medium size resealable food storage baggies, place 1 chicken breast in each bag and seal it up pushing out excess air. Using the bottom of a heavy pot or pan, pound each breast until flat but not so much that it wants to bust out of the bag. Lay these down flat in your freezer. Next time you are having a hunger attack, remove your prepared chicken piallard from the freezer placing in a large bowl in the sink. Turn on the cold water over the bowl in a slow steam, you will be amazed how fast they will defrost. Once defrosted remove the bags from the water, pat them dry and with a knife or scissors cut open 2 connecting sides of the bag, and they are ready for you to prepare as per recipe directions.

Steps:

• Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/2 inch thickness using a meat mallet or a small heavy skillet.
• Sprinkle chicken with 1/4 teaspoons salt and 1/4 teaspoons pepper.
• Combine cheese and flour in a shallow dish. Dredge one side of each chicken breast in the cheese mixture.
• Heat 1 teaspoons 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 oil and chicken breast halves.
• Remove from pan; keep warm.
• Carefully wipe any browned bits from the pan using a paper towel.
• Coat pan with cooking spray. Add onion; saute 2 minutes. Stir in broth and vinegar; cook 1 minute or until liquid almost evaporates. Add tomatoes, remaining salt and pepper, and oregano; cook 2 minutes.

Steps:

• Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
• In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
• In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
• Top chicken with chickpea relish; serve with arugula and lemon wedges.

Steps:

• For the chicken:.
• Begin by pounding out the chicken breast gently between 2 pieces of plastic wrap.
• Prepare a breading station with flour, whisked eggs and milk, and panko crumbs. Season all with salt and pepper. Coat the breasts in flour, egg then panko. Lay the coated breasts out on a flat tray and refrigerate to let the crust dry out (about 10 minutes) this will ensure there is less moisture and less chance your coating will break when frying.
• Shallow fry the paillard in hot oil for approximately 2 to 3 minutes per side depending on how thick the breasts are. Drain well, season with salt and set aside when done.
• For the dressing:.
• Put the anchovies, egg yolks, garlic, lemon juice, and water into a blender and process for 30 seconds until the mixture is smooth. With the blender running, pour the olive oil in slowly for the dressing to emulsify. Stir in the Parmesan, season with salt and a couple of grinds of black pepper; set aside. (Refrigerate the dressing if you will not be using it right away.).
• Prepare the salad by splitting the grape tomatoes in half through the middle lengthwise, mixing all ingredients in a large mixing bowl. Add the dressing and toss the salad well.
• To serve lay the warm, crispy chicken paillard on the base of the plate and top with the salad. Garnish with shaved parmesan cheese, a wedge of lemon and a drizzle of olive oil.
• *RAW EGG WARNING Suggest caution in consuming raw and lightly-cooked eggs Due to the slight risk of Salmonella or other food-borne illness. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.

Steps:

• 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.