Friday, May 2, 2014

Almond-Crusted Chicken Paillards

This recipe is from page 214 of the February 2011 episode of Cosmopolitan magazine.
It was so flavorful and a great blend of textures...SO GOOD!
yield: 4 servings

4 boneless, skinless chicken breasts
black pepper
⅔C sliced unblanched almonds
⅔C panko bread crumbs
½tsp dried tarragon
2 eggs
20 cherry tomatoes, halved
2 scallions, trimmed and thinly sliced
2tbs lemon juice
4tbs extra-virgin olive oil
1tbs butter, melted

  1. Pat the chicken breasts dry with paper towels.
  2. Pound each chicken breast with a mallet or rolling pin to an even thickness, working out from the center. (Do not make them thinner than about ⅜")
  3. Season both sides generously with salt and pepper.
  4. Pulse the almonds a few times in a food processor until coarsely chopped (Don't pulverize!).
  5. Combine the almonds on a plate with the panko and half of the tarragon.
  6. Lightly whisk the eggs in a shallow bowl with a pinch of salt.
  7. Dip each piece of chicken into the eggs, letting the excess drip away.
  8. Press both sides of the chicken into the panko mixture.
  9. Place on a baking sheet, and refrigerate for at least 20 minutes to set the crust.
  10. Meanwhile, put the tomatoes and scallions in a bowl.
  11. Add the lemon juice, 2tbs olive oil, and the remaining tarragon.
  12. Toss to coat, and set aside.
  13. Heat a 12" skillet over medium heat.
  14. Add the butter and the remaining 2tbs olive oil.
  15. When the butter has foamed, place the chicken in the pan.
  16. Increase the heat to medium-high.
  17. Cook, turning once, until the crust sets and turns golden brown 3 to 3.5 minutes on each side.
  18. Cut the paillards in halves or thirds, arrange on a platter or large plate.
  19. Serve immediately with the tomato salad spooned on top.
  20. Enjoy!

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