In my mind, I want to be the kind of person who makes lists.  The kind of person who sits down, thinks things through, writes notes to herself, checks off each item as it is attended to, and goes to bed each night  with that peaceful feeling of accomplishment.  But try as I might, I usually end up flying by the seat of my pants and making most things up as I go along.
 Take grocery shopping, for example.  I wander the aisles and wonder…Do we need this, or that?  And then I arrive home to find that the chicken broth that I just purchased will now join the other 6 cans in the pantry and that we are completely out of milk.
      So when I am undecided about what I will feel like cooking for the family on any given week night, I always throw a package of boneless, skinless chicken breasts into my cart.  Since my pantry is fairly well stocked,  (overstocked, some might say) I know that I will be able to pull off a nice meal by dressing up a chicken paillard*.  The three recipes that follow are just a few of my favorites.  They are great meals for families because you can just keep the components separate for picky kids.  For example, with the crispy panko crusted chicken (last photo below), I serve the chicken sliced with the vinaigrette as a dipping sauce for my younger ones.  I haven’t met a kid yet who didn’t love it!
*paillard (n) a slice of chicken, turkey or beef that has been pounded thinly and cooked quickly
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Chicken Paillard with Fresh Fig Salad and Blue Cheese

A Tyler Florence recipe from his book, Tyler’s Ultimate, brilliant simple food to make anytime.  I will give you Tyler’s original recipe with a couple of notes I made to cut back just a bit on the over-the-top decadence of this one.
Serves 4
Vinaigrette:
3 tablespoons honey  (I use 2 tablespoons)
1/4 cup extra virgin olive oil
1 shallot, chopped
1 tablespoon sherry vinegar
juice of 1/2 lemon
1 teaspoon chopped fresh tarragon
Kosher salt and freshly ground black pepper
4 boneless, skinless chicken breasts
Kosher salt and freshly ground black pepper
1/2 pound pancetta (I find that 4 ounces, thinly sliced, is plenty)
extra virgin olive oil
1/4 pound blue cheese, broken into hunks (I use only an ounce or two)
1 bunch of arugula
1 small basket seasonal figs, quartered (could use pears, peaches or apricots)
Tarragon leaves for garnish
First ,whisk together all of the ingredients for the vinaigrette in a small bowl and set it aside.
Sandwich the chicken breasts between 2 layers of plastic wrap and pound them very thin with a mallet or rolling pin.  Remove the chicken from the plastic and season them well on both sides with salt and pepper.
Heat a large saute pan over medium heat.  Unroll the pancetta slices, add them to the pan and fry like a big tangle of bacon until the fat is rendered.  Drain on paper towels
Drizzle a bit of olive oil into the pan with the pancetta drippings and pan fry the chicken for 3-4 minutes per side to brown the breasts and cook them through.  Remove the chicken to the paper towels with the pancetta.  Add the vinaigrette to the saute pan and heat for a few minutes, stirring, to deglaze the bits of pancetta and chicken fro the bottom of the pan. (I like to pour out any oil remaining in the saute pan before adding the vinaigrette, to cut down on the amount of fat in the finished dish) Remove the pan from the heat.
To serve, arrange the chicken on a serving dish and scatter the blue cheese, arugula, figs, and pancetta over. Drizzle the dressing over everything and garnish with the tarragon leaves.
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Chicken Paillard 

topped with fresh greens and pan-seared cherry tomatoes

This couldn’t-be-easier recipe comes from Simply Salads, by Jennifer Chandler.
Serves 4
1/4 cup Balsamic Grainy Mustard Dressing (see recipe below)
4 skinless, boneless chicken breasts
salt and pepper to taste
2 tablespoons extra virgin olive oil
1 cup halved cherry tomatoes
5 ounces mixed field greens
1/4 cup shredded Parmesan cheese
Prepare the dressing:
2 tablespoons Balsamic vinegar
1 tablespoon whole grain Dijon mustard
6 tablespoons extra virgin olive oil
salt and pepper
Place the vinegar and mustard in a small bowl and whisk together.  Slowly add the oil in a stream, whisking to emulsify.  Season with salt and pepper.
Place a chicken breast in a large resealable heavy plastic bag.  Using a mallet or rolling pin, flatten to about 1/4 inch thick.  Remove the chicken and season with salt and pepper.  Repeat with additional chicken breasts.
Warm the oil in a large nonstick skillet over medium high heat.  Add the chicken and cook until golden brown and no longer pink in the middle, about 4 minutes per side.  Remove the chicken from the skillet and keep warm.
Place the tomato halves in the same skillet used to cook the chicken.  Cook over medium high heat sirring often until slightly charred.
In a large salad bowl, toss together the field greens, tomatoes and Parmesan cheese.  Add the vinaigrette to taste and gently toss.
Place a chicken breast on each plate and top with the salad,  Serve immediately.
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Sesame Chicken Salad with Spinach, Cucumber and Cilantro

 
Another Tyler Florence recipe from Tyler’s Ultimate.  This has become a family favorite and one that almost all of my kids have actually learned to make on their own.
Serves 4
Vinaigrette:
1/4 cup soy sauce
juice of 1/2 lemon
1 tablespoon rice wine vinegar
1/3 cup extra virgin olive oil
1-inch piece of fresh ginger, peeled and chopped
1 teaspoon sugar
1 teaspoon crushed red chile pepper
1/4 cup sesame seeds
4 boneless, skinless chicken breasts
1 1/2 cups panko (Japanese bread crumbs)
salt and pepper
1/3 cup extra virgin olive oil
fresh baby spinach leaves
1 cucumber, un-peeled, cut crosswise into slices
handful of fresh cilantro leaves
1 scallion, chopped
cracked black pepper
In a bowl, whisk together the soy sauce,lemon juice, vinegar, olive oil, ginger, sugar and red pepper flakes for the vinaigrette.
Rince the chicken and pat dry with paper towels. Put a chicken breast on the cutting board and, holding a large knife parallel to the board, cup through the breast horizontally so that you get 2 thin fillets.  Repeat with the 3 remaining breasts,  Put the chicken on a platter, drizzle with 2 tablespoons of the vinaigrette, and toss to coat.  Set the rest of the vinaigrette aside,  Let the chicken marinate for about  10 minutes.
Combine the panko and the sesame seeds in a shallow bowl and season with a little salt and pepper.  Mix with your fingers so that the seasoning is incorporated and then taste it. The panko should be well seasoned.  Dredge the chicken in the seasoned crumbs, patting the crumbs gently so that they adhere.
Heat the olive oil in a large skillet over medium hight heat.  Line a platter with paper towels and set that to the side of the stove.  Add about half of the chicken to the pan and cook about 2 minutes on each side, until golden brown and crispy.  Remove the chicken to the towel lined platter to drain while you cook the rest of the chicken.
Put the spinach in a bowl with the cucumber, cilantro and scallion and toss.  To serve, arrange a mound of greens on a plate, set a piece of chicken on top, stack a few more greens on top, and finish with another piece of chicken.  Drizzle with vinaigrette and sprinkle with cracked black pepper.

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