I don’t feel like I need to do a hard sell on a recipe called “Fried Chicken Meatballs,” but since this space needs to be...
Read MoreChicken Paillard with Onion-Pepita Relish
http://www.MelJoulwan.com/2016/11/04/chicken-paillard-onion-pepita-relish/
This is just one variation of Chicken Paillard—Well Fed Weeknights includes recipes for six more delicious ways to fancy up a tender chicken breast.
I’m cooking this recipe on Facebook Live with Nom Nom Paleo on Saturday, November 5! Hope you can join us!
Chicken Paillard with Onion-Pepita Relish
Serves 2-4 | Total time: 25-30 minutes | Whole30 compliant
Ingredients:
Chicken Paillard:
4 boneless, skinless chicken breasts (about 4–6 ounces each)
1 teaspoon salt
1⁄2 teaspoon ground black pepper
1–4 teaspoons ghee or extra-virgin olive oil
Onion-Pepita Relish
2 teaspoons extra-virgin olive oil
1 medium sweet onion
pinch salt
1⁄8 teaspoon ground cinnamon
1⁄8 teaspoon powdered ginger
2 tablespoons raisins
2 tablespoons dry-roasted pepitas
Bed of Greens:
a few handfuls arugula, baby spinach, or spring mix
salt and pepper
extra-virgin olive oil
your favorite vinegar
Directions:
1
Preheat the oven to 250F.
2
Flatten the chicken. One at a time, place each chicken breast between two pieces of plastic wrap and pound it with the smooth side of a meat hammer (or a can, rolling pin, or the bot- tom of a saucepan). The goal is to make a cutlet of even thickness, somewhere between 1⁄4 and 1⁄2 inch thick.
3
Cook the chicken. Heat 1 teaspoon of the ghee in a large, nonstick skillet over medium-high heat for 1 minute. While the ghee warms, season the chicken on both sides with the salt and pepper. Cook the cutlets one at a time (or two at a time, if they fit in the pan with some wiggle room around them), about 2 minutes per side. Transfer the browned chicken to a baking sheet and place it in the oven to keep warm while you prep the Onion-Pepita Relish.
4
Make the Onion-Pepita Relish. Heat the olive oil in a large, nonstick skillet over medium heat for 2 minutes. While it heats, finely mince the onion. Add the onion to the skillet with the salt and cook slowly until very so and golden, about 7 minutes. Add the cinnamon, ginger, raisins, and pepitas; toss to combine. Taste and adjust seasonings.
5
Prep the greens. Place the greens in a large mixing bowl and add a few shakes of salt and pepper; toss with two wooden spoons. Add equal amounts of oil and vinegar—1 tablespoon each is a good place to start—then toss until the leaves are coated.
6
To serve, divide the salad greens among individual serving plates. Add a chicken cutlet to each plate and spoon the relish over the chicken.
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October
04
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I seriously hate Pinterest, so it would be great if you could provide a link to Yummly for saving your online recipes. Thanks!
Weird. It looks like our social sharing plugin updated and killed Yummly. GAH! We’re working into — should have Yummly back in the lineup shortly.
It’s fixed, Linda! Yummly is now available again on all the posts.