Chicken Paillard (for 2)
3/4 lb organic, free range chicken breast halves ($4.00)
1/4 c. lemon juice (fresh preferred, bottled is fine- $.50)
2 T olive oil
1/2 tsp salt
1/4 tsp black pepper
2T lemon juice
3-4T olive oil
1/2 tsp garlic paste (or 2 cloves minced)
2 c. organic red leaf lettuce ($1.50/ bunch whole foods)
handful ‘pear’ tomatoes, halved (garden grown!)
Tear a large piece of plastic wrap and lay on cutting board. Place one of the ‘half breasts’ on the plastic wrap and fold over.
With a rolling pin (or meat mallet if you are more sophisticated than I :) ) pound the chicken until very thin (about 1/2-3/4 inch).Repeat with other piece. Place both pieces in a tupperware with 1/4 c. lemon juice, 2 T oil and salt and pepper… let marinade for 20 minutes or so.
Heat grill to high. Cook chicken until done (2 minutes per side– watch closely!)
For Dressing: Pour lemon juice in a small bowl. Add garlic paste then whisk in oil until it resembles a ‘vinaigrette’.
Grab a handful of lettuce and massage dressing into vinaigrette.
Place 1 piece chicken on plate, top with lettuce, sliced tomatoes, and shaved Pecorino.
Serve with a nice crusty piece of bread. YUM! Oh, and follow with a glorious homemade chocolate covered raisin cookie…this is essential :)
A very quick, weeknight meal, indeed. You could definitely do the chicken prep ahead of time.
In other news, in the midst of chaos, I’m trying to reorganize my blog! I want the blog to represent all of my interests (including some decorating attempts) and what I’m enjoying at present. So stay tuned for some fun add-ons :)
Happy Sunday, all! I’m headed out to pick up some inexpensive white wine to make my first attempt at Mussels tonight. I see a looot of crusty bread in my future.