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chicken salt evoo anchovy garlic bread crumbs lemons parsley red pepper head of escarole nutmeg chicken stock cannellini beans
Viewed: 42 - Published at: 6 years agoIngredients
- 2 boneless skinless chicken breast halves, 6 ounces each
- Salt and pepper
- 6 tablespoons EVOO (extra-virgin olive oil)
- 6 flat anchovy fillets (optional)
- 6 garlic cloves, finely chopped
- 1 cup bread crumbs
- Zest of 2 lemons
- 1/2 cup fresh flat-leaf parsley leaves, finely chopped
- 2 pinches of crushed red pepper flakes
- 1 medium head of escarole, trimmed, washed, and dried
- 1/8 teaspoon freshly grated nutmeg
- 1/2 cup chicken stock
- 1 can cannellini beans, rinsed and drained
Method
- Cut into and across the chicken breast pieces and open them up like a book.
- Pound between 2 sheets of wax paper to 1/4-inch thickness, then season with salt and pepper and reserve.
- Heat 4 tablespoons of the EVOO in a large skillet over medium-low heat with the anchovies, if using.
- Melt the anchovies into the oil until they dissolve, then add half of the garlic and stir for 2 minutes.
- Add the bread crumbs and stir and cook until deeply golden in color.
- Stir in the lemon zest, parsley, and red pepper flakes.
- Transfer the bread crumbs to a bowl.
- Wipe out the pan and return it to the stove.
- Heat 1/2 tablespoon of the EVOO.
- Cook 2 pieces of chicken for 5 to 6 minutes, turning once, then transfer to a plate and cover with foil to keep warm.
- Repeat the process.
- Once cooked, remove the remaining chicken to the plate and add the remaining tablespoon of EVOO to the pan.
- Add the remaining garlic to the pan and saute for a minute or two, then wilt in the escarole.
- Season the greens with salt, pepper, and the nutmeg.
- Once the escarole is wilted, stir in the stock and add the beans to heat through, about 2 minutes.
- Serve each paillard on a dinner plate topped with a generous mound of greens and beans and a healthy sprinkle of flavored bread crumbs.
