1、Arugula Chicken Paillard

  • Makes: 4servings
  • Serving Size: 1 chicken breast half, 1/4 of an avocado, 1/2 of a grapefruit, 1-1/4 cups greens, 1/8 of a fennel bulb, and 1 tablespoon dressing
  • Carb Grams Per Serving: 20
  • Arugula Chicken Paillard recipe

    Ingredients

    Method

    Using the flat side of a meat mallet, pound chicken lightly until 1/4 to 1/2 inch thick. Remove plastic wrap.
  • Lightly coat a panini griddle, covered indoor electric grill, or large nonstick skillet with cooking spray. Heat over medium heat or heat according to manufacturer's directions. Add chicken. If using griddle or grill, close lid and grill about 4 minutes or until chicken is no longer pink. (If using skillet, cook chicken about 8 minutes or until chicken is no longer pink, turning once.)
  • Arrange chicken breast halves, arugula, spinach, grapefruit, fennel, and avocado on four serving plates. Drizzle with Champagne Vinaigrette.
  • In a small bowl, whisk together grapefruit juice, champagne vinegar, olive oil, salt, and ground black pepper.

  • https://www.truecookbook.com/recipe/arugula-chicken-paillard-10631/

    2、Paillard of chicken with lemon & herbs

    Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.
    Paillard of chicken with lemon & herbs recipe

    Ingredients

    Method

    1. Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
    2. To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
    3. Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
    4. Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

    3、Chicken Paillard with Greens

    Servings:4 Prep20 mins Cook8 mins
    Chicken Paillard with Greens recipe

    Ingredients

    Method

    1. Place the breasts between 2 pieces of plastic wrap. Pound with a flat mallet until 1/2 inch thick.
    2. Drizzle chicken with oil; sprinkle with thyme, salt and pepper.
    3. Coat a grill pan with nonstick cooking spray. Cook chicken over medium-high heat 3 to 4 minutes per side or until juices run clear.
    4. Toss greens with dressing and tomatoes; divide among 4 plates. Top each with a piece of chicken.

    4、Warm Arugula Salad with Chicken & Chevre

  • Makes: 2servings
  • Prep:40 mins
  • Start to Finish:40 mins
  • Carb Grams Per Serving: 27
  • Warm Arugula Salad with Chicken & Chevre recipe

    Ingredients

    Method

    1. Place arugula, olives, dates and orange chunks in a large salad bowl.
    2. Place breadcrumbs on a large plate; roll chicken in the breadcrumbs to coat. Heat oil in a large nonstick skillet over medium-high heat. Add the chicken and cook until golden and just cooked through, 2 to 3 minutes per side. Transfer to a plate; cover and keep warm.
    3. Add orange juice concentrate, water and vinegar to the pan. Stir in mustard and let dressing boil for 30 seconds. Add salt and season with pepper to taste. Add half of the warm dressing to the salad; toss gently to mix.
    4. Divide the salad between 2 plates. Cut the chicken into thin slices. Top each salad with the chicken, goat cheese and remaining dressing.
    5. Tip:Note: Goat cheese, also know as chevre (the French word for goat), is earthy-tasting and slightly tart. Fresh goat cheese is creamy and widely available; aged goat cheese has a nutty, sharp flavor and is drier and firmer in texture. Look for aged goat cheese in a well-stocked cheese section at larger markets and specialty cheese shops.

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