Chicken Paillard with Heirloom tomato Salad

June 18, 2017

Right now I’m craving delicate, yet flavorful, dishes – ones that are light on ingredients but continue to honor the bold tastes of summer.  This chicken paillard with heirloom tomato salad and bocconcini  is a simple and delicious go-to, any day or night of the week.

Light enough for the lingering heat, smoky from the grill pan and just enough creamy from the bocconcini – this dish has all the feels of decadence yet with the nutritional profile of a salad. 



Salad Ingredients:

      4 medium Heirloom tomoatoes
        1 jar Sun Dried tomatoes, chopped, oil reserved
          1 container Bocconcini (small rounds of fresh buffalo mozzarella)
            2 cups Arugula
              2 cloves Garlic
                ¼ cup extra virgin olive oil
                  Salt and Pepper to taste


                Paillard Ingredients:

                    4 pounded Chicken breasts
                      Extra Virgin Olive Oil
                        Salt and Pepper to taste

                      * For a different take, sprinkle a little Herbs de Provence onto chicken while cooking.



                      Salad:  Press 2 cloves garlic in ¼ cup Extra Virgin olive oil combined with reserved oil from sun dried tomatoes.  Set aside.  Medium chop and combine heirloom tomatoes, bocconcini and sun dried tomatoes.  Add seasoned oil and toss.  Salt and pepper to taste.


                      Chicken:  Heat up some extra virgin olive oil in a grill pan.  Grill pounded chicken, one or two at a time depending on your pan size, seasoning to taste with salt and pepper, until juices run clear when pierced with a fork – about 3 minutes each side.


                      To plate:  Place a cooked chicken breast on each plate and top with a handful of arugula and a portion of the tomato/bocconcini mixture.  Finish with a squeeze of fresh lemon. Devour.


                      Total cooking time:  40 Minutes


                      Serves 4

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