Chicken Paillard My Way by @erekav

26 min

2 servings

🍅

2

Tomatoes

🍇

15 ml

White wine vinegar

🫒

240 ml

Extra virgin olive oil

🧂

10 g + 1 tsp

Kosher salt

🍋

22 ml

Lemon juice

🌿

4 g

Basil leaves

🍯

21 g

Honey

🍗

340 g

Chicken breasts

🫒

2 tbsp

Olive oil

⚫

0.5 g

Ground black pepper

🍅

300 g

Grape tomatoes

🧀

85 g

Fresh mozzarella

🥕

30 g

Microgreens

  1. Grate
    • ripe tomato

    Grate the 2 ripe tomatoes over a mixing bowl and discard the tomato skins.

  2. Stir
    • ripe tomato
    • white wine vinegar
    • extra virgin olive oil

    Stir the white wine vinegar, 2 tbsp extra virgin olive oil, and 1/2 tsp kosher salt into the grated tomato. Set aside.

  3. Add
    • extra virgin olive oil
    • lemon juice
    • fresh basil

    Add 1/4 cup extra virgin olive oil, lemon juice, basil, 1/2 tsp kosher salt, and honey to the blender. Blend until smooth.

  4. Preheat
    • boneless skinless chicken breast

    Preheat the grill to high heat. Butterfly each chicken breast horizontally with a sharp knife.

  5. Pound
    • boneless skinless chicken breast
    • extra virgin olive oil

    Pound the butterflied chicken breasts thin with a meat tenderizer. Coat them with 2 tbsp olive oil.

  6. Season
    • boneless skinless chicken breast
    • kosher salt

    Season the chicken generously with kosher salt and ground black pepper. Grill for 3 min per side.

  7. Rest
    • boneless skinless chicken breast

    Check that the thickest part of the chicken reaches 165°F / 74°C. Rest the chicken for 3 min.

  8. Combine
    • grape tomato
    • extra virgin olive oil
    • kosher salt

    Combine the halved grape tomatoes with 2 tbsp extra virgin olive oil and 1/2 tsp kosher salt. Toss until coated.

  9. Spread
    • ripe tomato
    • boneless skinless chicken breast

    Spread half of the grated tomato base onto each serving plate. Place one grilled chicken breast over each plate.

  10. Top
    • grape tomato
    • fresh mozzarella
    • microgreens

    Top each plate with dressed grape tomatoes, torn mozzarella, and microgreens. Drizzle with basil vinaigrette before serving.

Chicken Paillard My Way by @erekav

26 min

2 servings

🍅

2

Tomatoes

🍇

15 ml

White wine vinegar

🫒

240 ml

Extra virgin olive oil

🧂

10 g + 1 tsp

Kosher salt

🍋

22 ml

Lemon juice

🌿

4 g

Basil leaves

🍯

21 g

Honey

🍗

340 g

Chicken breasts

🫒

2 tbsp

Olive oil

⚫

0.5 g

Ground black pepper

🍅

300 g

Grape tomatoes

🧀

85 g

Fresh mozzarella

🥕

30 g

Microgreens

Preparation Steps

  1. Step 1/10

    Grate the 2 ripe tomatoes over a mixing bowl and discard the tomato skins.

    🍅ripe tomato
    🧀box grater
    🥣mixing bowl

  2. Step 2/10

    Stir the white wine vinegar, 2 tbsp extra virgin olive oil, and 1/2 tsp kosher salt into the grated tomato. Set aside.

    🍅ripe tomato
    🍇white wine vinegar
    🫒extra virgin olive oil
    🧂kosher salt
    🥣mixing bowl
    🥄measuring spoons

  3. Step 3/10

    Add 1/4 cup extra virgin olive oil, lemon juice, basil, 1/2 tsp kosher salt, and honey to the blender. Blend until smooth.

    🫒extra virgin olive oil
    🍋lemon juice
    🌿fresh basil
    🧂kosher salt
    🍯honey
    🥄measuring spoons

  4. Step 4/10

    Preheat the grill to high heat. Butterfly each chicken breast horizontally with a sharp knife.

    🍗boneless skinless chicken breast
    🔪sharp knife
    🪵cutting board

  5. Step 5/10

    Pound the butterflied chicken breasts thin with a meat tenderizer. Coat them with 2 tbsp olive oil.

    🍗boneless skinless chicken breast
    🫒extra virgin olive oil
    🍖meat tenderizer
    🪵cutting board
    🥄measuring spoons

  6. Step 6/10

    Season the chicken generously with kosher salt and ground black pepper. Grill for 3 min per side.

    🍗boneless skinless chicken breast
    🧂kosher salt
    ⚫ground black pepper
    🥄measuring spoons

  7. Step 7/10

    Check that the thickest part of the chicken reaches 165°F / 74°C. Rest the chicken for 3 min.

    🍗boneless skinless chicken breast

  8. Step 8/10

    Combine the halved grape tomatoes with 2 tbsp extra virgin olive oil and 1/2 tsp kosher salt. Toss until coated.

    🍅grape tomato
    🫒extra virgin olive oil
    🧂kosher salt
    🥣mixing bowl
    🥄measuring spoons

  9. Step 9/10

    Spread half of the grated tomato base onto each serving plate. Place one grilled chicken breast over each plate.

    🍅ripe tomato
    🍗boneless skinless chicken breast
    🍽️serving plate

  10. Step 10/10

    Top each plate with dressed grape tomatoes, torn mozzarella, and microgreens. Drizzle with basil vinaigrette before serving.

    🍅grape tomato
    🧀fresh mozzarella
    🥕microgreens
    🫒extra virgin olive oil
    🍋lemon juice
    🌿fresh basil
    🍯honey
    🍽️serving plate

Composition

Ingredients

Types

Condiments, Oils, Seasonings, Fruits, Sweeteners, Dairy, Vegetables

Ingredients

Tomatoes, White wine vinegar, Extra virgin olive oil, Kosher salt, Lemon juice, Basil leaves, Honey, Chicken breasts, Olive oil, Ground black pepper, Grape tomatoes, Fresh mozzarella, Microgreens

Notes

Tomatoes (ripe, for the tomato base, grated), White wine vinegar (for the tomato base), Extra virgin olive oil (for the tomato base, for the dressing), Kosher salt (for the tomato base, for the dressing, to season the chicken generously, tossed with grape tomatoes), Lemon juice (juice of half a lemon, for the dressing), Basil leaves (for the dressing), Honey (for the dressing), Ground black pepper (to season the chicken generously), Fresh mozzarella (torn), Microgreens (or arugula, amount not given)

Allergens

sulfites, milk

Dietetics

Dietary regimen

Gluten-free, High-protein

Calories

920 kcal

Macro nutrients

Protein: 43g, Total fat: 73g, Saturated fat: 12g, Carbohydrates: 23g, Fiber: 4g, Sugars: 16g

Nutritional Information

Minerals

Sodium: 1260mg, Calcium: 180mg, Potassium: 780mg, Iron: 2.1mg

Vitamins

Vitamin C: 31mg, Vitamin A: 135µg, Vitamin K: 34µg, Vitamin B6: 0.9mg

Preparation

Time Information

Preparation

20 minutes

Cooking

6 minutes

Overall

26 minutes

Difficulty

Level

Medium (2/4)

Steps

10 steps

Equipments

Utensils

box grater, mixing bowl, sharp knife, cutting board, meat tenderizer, measuring spoons, serving plate

Appliances

Blender, Grill

Type

Type

Type Of Dish

Main Course, Salad

Occasions

Lunch, Dinner, Summer meal, Weeknight meal

Origin

Source

Platform

instagram

Original Creator

@erekav

Origin

Cuisine

French, Italian, Mediterranean

Geographic

United States, North America

Various

Aspect

Texture

Juicy, Tender, Creamy, Fresh, Crisp

Flavors

Savory, Tangy, Herbal, Sweet, Peppery, Rich

Other

Price

Medium

Recommended Preservation

fridge

Preservation Infos

room temperature : 120 min (Keep below 32°C / 90°F,Do not leave cooked chicken out longer than 2 hours), fridge : 3 days (Store in an airtight container at 4°C / 40°F or below,Store vinaigrette separately when possible,Reheat chicken to 74°C / 165°F before eating), freezer : 2 months (Freeze cooked chicken without mozzarella or microgreens,Freeze in an airtight freezer-safe container,Prepare fresh toppings after thawing)