Chicken Paillard with Grilled Vegetables
Portion Size: 1 Chicken breast, about 6 oz.
Per Serving: Calories 250, Protein 34 Gram, Fat 11 Grams (41% Cal,), Cholesterol 95 mg’s., Carbohydrates 1 Grams, Fiber 0 Grams, Sodium 370 mg.
12 Boneless, skinless chicken breasts, about 6 oz. each.
3 Garlic cloves, chopped
1 tbsp. Fresh rosemary, chopped
1 ½ tsp. Salt
½ tsp. Pepper
3 fl. oz. Lemon Juice
3 fl. oz. Olive oil
As desired Grilled Vegetable Medley (See recipe below)
12 Fresh Rosemary Sprigs
1. Place each chicken breast between sheets of plastic film. With a meat mallet, carefully pound to a uniform thickness of about ¼”.
2. Combine the garlic, rosemary, salt, and pepper. Lightly rub the flattened chicken breasts on both sides with the mixture. Sprinkle both sides with the lemon juice, then with the olive oil. Let marinate 2-4 hours in the refrigerator.
3. Preheat a grill or broiler to very hot. Place the chicken breasts on the grill, skin side (this is, the side had the skin on) down, and grill until about 1/4 done. Rotate on the grill to char mark. Continue to cook until about half done. Turn over and continue to grill until just cooked through.
4. Plate and serve at once with an assortment of grilled vegetables. Garnish each portion with a sprig of rosemary.
Grilled Vegetable Medley
Portion Size: 5 oz.
Per Serving: Calories 180, Protein 1 Gram, Fat 16 Grams (78% Cal,), Cholesterol 0 mg’s., Carbohydrates 9 Grams, Fiber 2 Grams, Sodium 10 mg’s.
3-3 ½ lbs. Assorted Vegetables: Eggplants, Zucchini, Yellow Summer Squash, Bell Peppers, Radicchio, Large Onions
As needed Olive Oil
To taste Salt
As needed Balsamic Vinegar
1. Prepare the vegetables: Trim the stem ends of the eggplants and cut them lengthwise into thick slices. If they are very small, just cut them in half lengthwise. Trim the stem ends of the zucchini and yellow squash. Cut lengthwise into thick slices. Core and seed the peppers and cut into quarters lengthwise. Remove any bruised outer leaves of the radicchio and cut in halves or quarters through the base, leaving the core in to hold the leaves together. Cut the onion into thick slices, holding the rings of each slice together with a bamboo skewer.
2. Brush the vegetables with olive oil and sprinkle them with salt.
3. Grill the vegetables over medium heat, turning as necessary, until they are tender and lightly grill marked. Cooking time will vary by vegetable. Regulate the heat or distance from the flame so the vegetables cook without browning too much.
4. Remove from the grill and brush with a little balsamic vinegar, and, if desired, a little more olive oil. Serve warm.
Other vegetables and vegetable assortments may be grilled in the same manner. Suggestions include large mushrooms caps, Belgian endive, blanched potatoes, fennel, asparagus, leeks, and scallions. Grilled vegetables may be served with various sauces, such as aïoli, sauce Vierge, salsa cruda, and vinaigrette variations.
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Poultry and Game Bird: Chicken Paillard with Grilled Vegetables. Pg. 401
Gisslen, Wayne. 2011. Professional Cooking. 7th Edition. Cooking Vegetables: Grilled Vegetable Medley. Pg. 597