Chicken Paillards
Everyone loves a good paillard, which
is a French term for a piece of meat
(chicken or veal) that has been sliced
and pounded thin then cooked quickly.
This technique makes for a tender
piece of meat that is luxurious to eat.
Great for a lunch or dinner dish for any
occasion, any time of the year.
Ingredients
• 2 chicken breasts, boneless, skinless
• 1 Roma tomato, seeded and diced
• 1 bunch asparagus
• ¼ cup frozen peas
• 1 avocado (optional), sliced thin
• 1 lemon, ½ sliced thin for garnish,
and ½ juiced
• Arugula, drizzled with olive oil
(for garnish)
• Parsley, chopped (for garnish)
• Salt and pepper to taste
Directions
Slice each breast into 2-3 very thin
escallops, horizontally. It helps to press
down on the breast with your non-cutting
hand while slicing through. You can opt
for only two per breast, depending on
your knife skills. Place paillards between
parchment paper and pound thin with
a meat tenderizer or bottom of a small
heavy saucepan. Set aside.
Thinly slice the asparagus spears on a
bias, set aside. Quarter, seed and finely
dice the tomato. Pull the desired amount
of frozen peas and set aside in a small
bowl. Halve, pit, peel and slice avocado
and drizzle with a bit of lemon juice to
keep from browning.
In a shallow baking dish, layer the chicken
paillards and drizzle with olive oil and
a squeeze of lemon juice, season with
salt and pepper. Keep at room temperature
while you light the grill or heat a grill
pan on the stove top. Quickly grill the
paillards, turning just once, about 3-4
minutes until just done in the center. Do
not overcook as they become rubbery.
Remove from the heat and cover with foil
while you cook the vegetables.
In a shallow sauté pan, add about an
inch of water, salt and teaspoon of butter
Deborah Johnson is a personal chef,
baker, culinary instructor and food
stylist at Lake Oconee. She lived in
France for many years while training
and instructing at Le Cordon Bleu in
Paris. Follow her on Facebook and Instagram
@frenchforawhile or visit chefdeborahjohnson.
com.
and bring to a simmer. Add the asparagus
and cook about 5-8 minutes until al
dente. Remove from pan and set aside
while you prepare plates.
Arrange a single layer of the avocado
slices on the plate. Top with two paillards,
overlapping slightly and top with
a mound of asparagus tips. Garnish with
fresh chopped herbs, diced tomatoes,
arugula, cracked pepper and an extra
drizzle of olive oil and lemon slice.
Roasted Butternut
Squash & Farro Salad
with Cranberries,
Arugula & Goat
Cheese
This Roasted Butternut Squash Farro
Salad with Arugula, Cranberries and Goat
Cheese is loaded with holiday flavors.
Healthy, whole grain and vegan optional,
it’s the perfect side dish to add to your
Christmas table or a hearty luncheon
salad on its own. Farro, an ancient grain,
DECEMBER 2021 | COBB LIFE 17