CHICKEN PAILLARD WITH ARUGULA SALAD
Note: You can use a meat mallet (also called a meat tenderizer) to pound the chicken. As for the brick this recipe calls for, it’s a good idea to wash it and wrap it well in aluminum foil. Or use a heavy cast-iron pan in its place.
• 1/2 bunch parsley
• 1/2 bunch thyme
• 1/2 bunch rosemary
• 1/2 c. apple cider
• 1 c. extra-virgin olive oil, plus 2 to 3 tbsp., divided
• 4 boneless, skin-on chicken thighs, pounded thin (see Note)
• Salt and pepper
• 1/2 c. orange juice
• 1/2 tbsp. Dijon mustard
• 1/2 tbsp. black olive paste
• 3/4 c. extra virgin olive oil, plus 1 tbsp., divided
• 1/2 lb. arugula
• 1/4 c. sun-dried tomatoes, packed in oil
To prepare marinade: Combine the herbs, cider and olive oil together in a baking dish. Add the chicken and season with salt and pepper. Chicken can marinate for up to 8 hours (overnight).
Preheat a grill pan to medium-high heat.
Drizzle the grill pan with 2 to 3 tablespoons olive oil and place the chicken skin-side down. Place a brick on top (see Note). Once skin is crisp, after about 4 minutes, flip over to finish, about 4 to 5 minutes.
Season the chicken with a pinch more salt.
To prepare salad: While the chicken cooks, reduce the orange juice in saucepan over high heat until reduced by two-thirds, about 3 to 4 minutes.
Transfer the juice to a bowl and whisk in the Dijon mustard and black olive paste until well combined. Whisk in 3/4 cup extra-virgin olive oil until emulsified. Adjust the seasoning with salt and pepper.
Toss the arugula with 1 tablespoon olive oil and a pinch of salt.
To serve, split the arugula salad among 4 plates, add a whole sun-dried tomato to each, place a piece of chicken on top and drizzle with vinaigrette.
Nutrition information per serving:
Calories 590 Fat 53 g Sodium 140 mg
Carbohydrates 6 g Saturated fat 9 g Calcium 122 mg
Protein 25 g Cholesterol 74 mg Dietary fiber 2 g
Diabetic exchanges per serving: 1 vegetable, 3 lean meat, 9 fat.