Chicken paillard with tomatoes, corn, zucchini and pesto

Chicken paillard with tomatoes, corn, zucchini and pesto

For pesto:

1.

Preheat the oven to 350 degrees Fahrenheit.

2.

Place the pine nuts on a baking tray and toast for 5 minutes (set a timer!). We take it out of the oven and leave it to cool before use.

3.

In a blender or food processor, combine pine nuts, basil, Parmesan, and garlic. Pulse, pulse, pulse to get things started.

4.

Add the mascarpone and half the olive oil. Pulse a few times to move things around. Scrape down the sides of the bowl and pulse a few more times.

5.

Add the remaining olive oil and puree until things are smooth.

6.

Use immediately or transfer to a storage container and drizzle with olive oil to create an airtight seal and prevent the pesto from browning.

For chicken and vegetables:

1.

Place one hand firmly on one chicken breast and, using a sharp knife, slice the chicken breast horizontally roughly in half and open the chicken like a book. Repeat with remaining chicken.

2.

Place an open chicken breast like a book between two pieces of plastic wrap. Using a meat mallet or small skillet, gently pound the chicken until it is flat and flaky (the chicken is already tender, we only pound to flatten the chicken, not to make it tender). We keep the chicken on a paper tray.

3.

Season both sides of the chicken with salt and granulated garlic.

4.

Grease a large frying pan with olive oil, then place the frying pan over medium to high heat. Gently place the chicken breast and cook for 4 to 5 minutes. Reduce heat if necessary. Cook the chicken for two-thirds of the way on the first side, then flip the chicken and cook for 3 to 4 minutes, or until the chicken is completely cooked.

5.

Wipe out the pan, add new oil and cook the chicken breast next. Repeat this process with the remaining chicken breasts. Keep chicken warm in a 200°F oven.

6.

Wipe the pan again, grease it with olive oil, then put the pan on medium heat. Toss in zucchini and garlic. Season with salt and cook, stirring regularly, for 2 to 3 minutes. Add the corn and tomatoes, and cook for 2 to 3 minutes.

7.

Add onions, add vinegar, stir, taste and season with salt.

To serve:

1.

Place each chicken on a serving plate. Top with pesto.

2.

Place half a cup of arugula over the chicken and pesto.

3.

Pour the boiled vegetables over the arugula, then serve it.

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