> Greek-Style Grilled Chicken Paillard
Chicken paillard is a pounded piece of protein, in this case chicken. It is the first chicken dish I taught my older daughter how to make because it’s quick and easy and really versatile. Normally I serve it over arugula with parmesan, lemon and olive oil. Very classic and simple. But everyone I know loves Mediterranean flavors and a good Greek salad, so I thought I would combine the two and this was a HUGE hit in my house with my kids and me. I also made it for a couple of girlfriends and they deemed it “the perfect meal.” Wow! It kind is — very flavorful with garlic, lemon juice, vinegar, oregano and olive oil PLUS all the juiciness from tomatoes, olives and onions. I am so looking forward to serving this in the coming months and beyond.
- 4 Tablespoons unrefined, extra-virgin olive oil plus extra for drizzling
- 4 Tablespoons freshly squeezed lemon juice (about 2 large lemons)
- 1 Tablespoon red wine vinegar
- 2 cloves garlic, minced
- 2 Tablespoons dried oregano, plus extra for sprinkling
- 1 ¼ teaspoons kosher salt or sea salt
- Freshly ground black pepper, to taste
- 2 bone-less skin-less chicken breasts
- 2 Persian cucumbers or ½ English cucumber, diced
- 1 cup cherry tomatoes, quartered
- ¼ cup thinly sliced red onion or pickled onion (there's a recipe for pickled shallots in my book on page 109)
- 2 Tablespoons roughly chopped kalamata olives
- ¼ cup crumbled feta cheese or avocado (or both)
- Heat the grill to medium. In a screw-top jar combine the olive oil, lemon juice, vinegar, garlic, oregano, salt, and pepper. Shake until combined. Measure 2 Tablespoons for the salad and set aside the remainder for the marinade.
- Place the chicken breasts one at a time in between two pieces of plastic wrap or in a large ziploc bag and pound to a ¼-inch thickness on a cutting board. You can use a meat mallet or a rolling pin. The idea is to get the chicken to an even thickness all around. Remove from the plastic and place in a glass baking dish and add the reserved marinade. Allow to sit at room temperature for 30-60 minutes.
- Make the Greek salad topping. In a medium bowl, combine the cucumbers, tomatoes, onion, kalamata olives and toss with the reserved 2 Tablespoons of dressing. Top with the feta (or avocado, if using) and set aside.
- Grill the chicken until grill marks appear and the chicken releases easily from the grill, about 3-4 minutes. Turn the chicken and grill the other side until cooked through, about 2 minutes longer.
- Place the chicken on a platter and top with salad.
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