Grilled Chicken Paillard
Grilled Chicken Paillard with Fennel and Citrus
Servings: 2
Ingredients
- 2 Chicken Breast butterflied and pounded thin
- 1 Bulb Fennel sliced thin
- 4 Persian Cucumbers sliced thin
- 2-3 Citrus Fruits sliced or supremed
- 1 cup Castelvetrano Olives pitted and torn in half
- ¼ cup Olive Oil
- 1 cup Brown Rice cook according to package or rice cooker instructions
- ½ cup Panko
Instructions
- Start by getting your brown rice cooking. This will take the longest time, but it's mostly inactive, so get it started while you prep the rest of the ingredients for the recipe.1 cup Brown Rice
- Take your chicken breasts and butterfly them, trying not to slice all the way through. You're aiming for one large piece of chicken, but it will still be delicious if you end up with two smaller halves. Layer the chicken between parchment paper or plastic film and pound it very thin. Aim for about 1/4 inch thickness. It will shrink up a bit when you grill it, so try to get it as thin as you have the patience for.2 Chicken Breast
- Thinly slice your cucumber and fennel. Save a bit of the fennel fronds for garnish. Slice or supreme your citrus and pit your olives. Keep everything in the fridge to keep it cold while you wait for your rice to finish cooking and to get your chicken grilled.1 Bulb Fennel, 4 Persian Cucumbers, 2-3 Citrus Fruits, 1 cup Castelvetrano Olives
- Toss your breadcrumbs in a pan with a good drizzle of olive oil, salt, and pepper. Fry them over medium-high heat until they're golden brown and crispy. This should only take a few minutes. Keep stirring while they cook so nothing burns.½ cup Panko
- Season your chicken Paillards with salt and a light drizzle of olive oil. Grill them over high heat until they're cooked through. It should take about 3 minutes per side, depending on your grill.
- To plate, scatter a generous serving of brown rice over your plate and top it with your chicken. Toss your salad ingredients together in a large bowl with olive oil, salt, and pepper. Top the chicken with your salad, scatter breadcrumbs and fennel fronds on top and eat up!¼ cup Olive Oil