Lemon-Thyme Chicken Paillards

Name: Lemon-Thyme Chicken Paillards
Yield: serves 6
Ingredients: 6 boneless, skinless chicken breast halves (about 3 pounds total); 6 garlic cloves, halved lengthwise; 3 lemons, 2 halved crosswise, 1 cut into wedges; 6 sprigs fresh thyme; Coarse salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; Arugula Salad (recipe follows); 1 tablespoon fresh lemon juice; 1/4 teaspoon coarse salt; Pinch of freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 bunches baby arugula (about 6 cups); 1 head radicchio, torn into pieces (about 3 cups); 2 cups mâche (about 1 ounce) or 2 endives, leaves separated; 1 cup grape tomatoes, thinly sliced; (serves 6)

January 26, 2012

Recipe information

Yield
serves 6

Ingredients

6 boneless, skinless chicken breast halves (about 3 pounds total)

6 garlic cloves, halved lengthwise

3 lemons, 2 halved crosswise, 1 cut into wedges

6 sprigs fresh thyme

Coarse salt and freshly ground pepper

1 tablespoon extra-virgin olive oil

Arugula Salad (recipe follows)

Arugula Salad

1 tablespoon fresh lemon juice

1/4 teaspoon coarse salt

Pinch of freshly ground pepper

2 tablespoons extra-virgin olive oil

2 bunches baby arugula (about 6 cups)

1 head radicchio, torn into pieces (about 3 cups)

2 cups mâche (about 1 ounce) or 2 endives, leaves separated

1 cup grape tomatoes, thinly sliced

(serves 6)

Preparation

Step 1
Lay a chicken breast on parchment paper. Starting on 1 long side, cut horizontally into breast but not completely through. Open cut breast like a book. Top with another sheet of parchment. Flatten to an even thickness, about 1/3 inch thick. Repeat with remaining breasts.
Step 2
Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag. Squeeze 2 lemon halves over chicken; add rinds to bag. Thinly slice remaining lemon halves crosswise. Top each breast with a lemon slice and thyme sprig; season with pepper. Drizzle chicken with oil. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
Step 3
Preheat a grill or grill pan to high. Discard marinade, lemon, and thyme. Season chicken with salt and pepper. Grill, flipping once, until cooked through, 2 minutes per side. Serve chicken warm, at room temperature, or cold. Top each breast with salad, dividing evenly; serve with lemon wedges.
Arugula Salad
Step 4
Whisk lemon juice, salt, and pepper in a small bowl. Gradually add oil, whisking constantly until emulsified
Step 5
To serve, toss arugula, radicchio, mâche, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat.

The cookbook cover with a blue background and fine typeface.

Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group. Buy the full book from Amazon.

Recipe information

Ingredients

Arugula Salad

Preparation

Step 1

Step 2

Step 3

Arugula Salad

Step 4

Step 5

Recipe notes