How to Make Perfect Chicken Paillard with Chef Anne Burrell | Pro Tips from Pro Chefs

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grana padano

Nutritional yeast provides a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is often less expensive and has a neutral flavor.

Prepare mise-en-place by dicing 1 cup of cucumbers.

Cut the rind off the watermelon and place it in a bowl.

Slice red onion into thin slices, ensuring uniformity.

Coarsely chop cilantro and mint, avoiding bruising the herbs.

Zest and juice 2 limes using a microplane and citrus squeezer.

Mix lime juice, zest, and 1 tablespoon of honey with a pinch of salt to create a vinaigrette.

Lay chicken breast flat on a plastic cutting board and make a long thin cut to open it like a book.

Cover the chicken with plastic wrap and pound it flat using a small sauté pan.

Heat a sauté pan and add extra virgin olive oil, waiting for it to get hot and slightly smoky.

Season the chicken with salt and granulated garlic before placing it in the hot pan.

Cook the chicken until the edges turn white, then flip it over to finish cooking.

While the chicken cooks, combine arugula, watermelon, cucumbers, red onion, and vinaigrette in a bowl and toss.

Check the chicken for doneness, adding a pinch of salt for flavor before removing it from the pan.

Plate the chicken and top with the salad and crumbled feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens