• Mel

COBB Chicken Paillard


So in trying to incorporate more lean meats into our diet I've been forced to get more creative. Eating chicken 3-4 times a week gets old FAST. This is one that surprisingly enough satisfies my husband and myself who are both carb junkies!


Paillard

(pronounced "pie-yar") refers to a boneless cut of meat that's been pounded until flat, then cooked rapidly. Traditionally, it referred to a juicy, tender cut of veal or chicken that had been flattened, then grilled, or sautéed.


COBB Chicken Paillard

4 boneless skinless chicken breasts

1/2 cup Olive oil

4 Tbsp lemon juice

2 cloves of minced garlic

2 Tbsp dijon mustard

Pinch of salt

Pinch of pepper

10oz package of arugula

1 package of cherry tomatoes (cut in half)

Blue cheese crumbles

Real Bacon Bits

Avocado (pitted and chopped)


Directions:

Slice chicken in half lengthwise and place in gallon ziploc bag. In small bowl mix olive oil, lemon juice, minced garlic, mustard, salt and pepper. Pour half in bag with chicken and marinate for at least 2 hours. Put other half of marinade aside for dressing arugula. Heat non stick skillet on medium-high heat. Sautee chicken cutlets 4-5 minutes per side until golden brown and set aside to rest. Add 2-3 cups of arugula to olive oil mixture and toss gently. Plate chicken and top with dressed arugula, cherry tomatoes, blue cheese crumbles, bacon, and avocado.


Serves 2-4.


Enjoy!


*Adapted from Rachel Ray's recipe





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