Chicken Paillard

Name: Chicken Paillard
Total time: 30 min
Yield: 4 serving(s)
Ingredients: 4 6-oz. boneless, skinless chicken breasts; Kosher salt and pepper; 1 lb. broccoli crowns, cut into large florets; 2 1/2 tbsp. olive oil, divided; 1 1/2 tbsp. tart cherry juice; 1 tbsp. red wine vinegar; 1/2 tsp. Dijon mustard; 3 tbsp. roasted, salted cashews, chopped; 2 tbsp. dried tart cherries; 2 tbsp. mint leaves, torn; 4 tbsp. grated Pecorino Romano, divided

This satisfying dinner is also gluten-free.

By Tina MartinezPublished: Jun 25, 2024

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chicken paillard with grilled broccoli salad

Mike Garten

Yields:

4 serving(s)

Total Time:

30 mins

Cal/Serv:

380

We’ll be honest: The charred, tangy-sweet broccoli salad is the real hero here. A tart cherry juice dressing, buttery cashews, salty Pecorino, and fresh mint take the cruciferous veg to crave-worthy heights. It makes grilled chicken something to write home about.

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Ingredients

4 6-oz. boneless, skinless chicken breasts
Kosher salt and pepper
1 lb. broccoli crowns, cut into large florets
2 1/2 Tbsp. olive oil, divided
1 1/2 Tbsp. tart cherry juice
1 Tbsp. red wine vinegar
1/2 tsp. Dijon mustard
3 Tbsp. roasted, salted cashews, chopped
2 Tbsp. dried tart cherries
2 Tbsp. mint leaves, torn
4 Tbsp. grated Pecorino Romano, divided

Directions

1. Step 1Heat grill on medium-high. Halve chicken breasts laterally, making sure not to go all the way through (each should open like a book). Using meat mallet, pound center seam to even thickness. Season with 1/2 teaspoon each salt and pepper.
2. Step 2In large bowl, toss broccoli with 1 tablespoon oil and 1/2 teaspoon salt. Grill chicken until charred and just cooked through, about 2 minutes per side. Grill broccoli, turning 2 to 3 times, until charred and just tender, 3 to 4 minutes. Transfer to cutting board, roughly chop, then return to bowl.
3. Step 3In jar, combine cherry juice, oil, vinegar, mustard, and 1/8 teaspoon each salt and pepper.
4. Step 4Pour dressing over broccoli and toss to combine, then toss with cashews, dried cherries, and mint leaves. Fold in 2 tablespoons Pecorino Romano. Serve over chicken and sprinkle with remaining 2 tablespoons Pecorino Romano.

TIP: The butterfly cutting method quickly produces thin cutlets without tearing the meat.

NUTRITIONAL INFORMATION (PER SERVING): About 380 calories, 18.5 g fat (4.5 g saturated), 104 mg cholesterol, 841 mg sodium, 13 g carbohydrates, 3 g fiber, 5.5 g sugar (0 g added sugar), 42 g protein

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