Grilled Chicken Paillard
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Recipe Intro From themosthungry
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ingredients
- 1 cup brown rice, cooked according to package directions
- 2 boneless, skinless chicken breasts, pounded to ¼ inch thickness
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1/4 cup panko breadcrumbs
- 1/4 cup olive oil, divided
- 2 to 3 medium Persian cucumbers, thinly sliced
- 1 fennel bulb, thinly sliced
- 1 orange, supremed
- 1 grapefruit, supremed
- 1 cup Castelvetrano Olives, pitted and halved
Method
Step 1
Start by cooking the brown rice according to the package directions. [Note:This will take the longest time, but it's mostly hands-off, so get it started while you prep the rest of the ingredients.]
Step 2
Take the chicken breasts and butterfly them, being careful not to slice all the way through. Aim for one large piece of chicken, but if it ends up in two smaller halves, that’s perfectly fine.
Step 3
Place the chicken between parchment paper or plastic wrap and pound it thin, aiming for about ¼ inch thickness. It will shrink a bit when grilled, so try to get it as thin as you can.
Step 4
In a pan, combine the panko breadcrumbs with a drizzle of olive oil, salt, and pepper. Fry them over medium-high heat until they are golden brown and crispy, stirring frequently to prevent burning. This should only take a few minutes.
Step 5
Season the chicken paillards with salt, pepper, and a light drizzle of olive oil. Grill them over high heat until cooked through, about 3 minutes per side, depending on your grill.
Step 6
To serve, scatter a generous portion of brown rice on each plate and top with the grilled chicken.
Step 7
In a large bowl, toss the cucumber, fennel, citrus, and olives with olive oil, salt, and pepper.
Step 8
Pile this fresh salad over the chicken, and finish with the crispy breadcrumbs and reserved fennel fronds.