Summer Chicken Paillard
Another less-than-5-ingredient meal, another easy dinner ready in no time. I love that with just salt, pepper, and some olive oil, this chicken becomes a star on your plate in 10 minutes flat. Get it? Flat? Because it is–delicious and flat!
| Servings | Prep Time |
| 2people | 10minutes |
| Cook Time |
| 7minutes |
|
|
Ingredients
- 2 boneless, skinless chicken breasts
- 1tbsp. olive oil
- 4 oz. cherry tomatoes, halved
- 1tbsp. fresh basil, chopped
- 4oz. baby spinach
- salt, to taste
- pepper, to taste
Instructions
- Preheat a heavy skillet over medium high heat. Pat the chicken breasts dry, and place between pieces of parchment paper.
- Pound each chicken breast until it is 1/2 inch thick.
- Add 1 tbsp. olive oil to the pan. Salt and pepper each side of the chicken breasts. Place chicken breast in pan and brown for 5 minutes.
- Turn chicken breast and cook for an additional 2 minutes. The second side may not brown as much as the first side. Remove from pan and repeat with second chicken breast. Set chicken aside to rest.
- In same pan, toss tomato halves with salt & pepper to taste until they begin to give off their juices and start to blister. Remove from heat and toss in fresh basil.
- Serve chicken breasts over baby spinach topped with tomato mixture.
Recipe Notes
Because these chicken breasts pound out to be HUGE, it’s easy to make a single chicken breast go a long way. Because we didn’t eat both of these paillards in one dinner sitting, I had enough for a delicious sandwich the next day. Because the chicken is much thinner than a whole new chicken breast would be, it was perfect for a quick lunch that was satisfying and filling without being unhealthy. I topped it with the same spinach and tomatoes as the night before (and a little mayo, for good measure), but you could get creative with the additions for a sandwich. Hummus, avocado, pesto, brie–get crazy and have yourself a French lunch with a twist!
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