Chicken paillard.

Chicken Paillard with Roasted Corn and Tomato Salad and Chimichurri

June 21, 2017

Chicken paillard.


1Preheat oven to 375 degrees.

2Toss corn and tomatoes in 1 Tbsp olive oil, salt and pepper. Place vegetables on a sheet pan and put into preheated oven. Cook until corn is lightly browned and tomatoes have softened — about 15 minutes. Allow to cool slightly and then toss with chopped herbs.

3While vegetables roast, season chicken paillards with salt and pepper. Heat 1 Tbsp olive oil in heavy skillet over medium-high heat. When oil is very hot, add chicken to pan and sauté until golden brown — about 2 minutes. Lower heat to medium. Flip and sauté paillards until cooked through — about 2 more minutes. Remove from pan and set aside.

4To serve, place chicken paillards on top of corn salad and dress with the provided chimichurri sauce.


10 oz. Chicken paillard

12 oz. Corn

4 oz. Grape tomatoes

2 Mint sprigs

1 Basil sprig

1 Parsley sprig

Chimichurri sauce


0 Reviews