Chicken Paillard Toast

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Prep Time: 15 minutes
Cook Time: 30 minutes
Servings: 4 servings
Calories: 306kcal

Ingredients

  • 2 medium Chicken breast boneless skinless butterflied
  • 4 tsp Extra-virgin olive oil plus a little more for drizzling the chicken
  • 1/4 tsp Dried oregano
  • 1 tsp Red wine vinegar
  • 1/2 tsp Dijon mustard
  • 4 slices French bread toasted
  • 4 cups Arugula
  • 1/4 cup Red onion sliced thin
  • 12 Grape tomatoes quartered
  • 2 tsp Asiago cheese shaved for garnish
US Customary - Metric

Instructions

  • Season both sides of the chicken with salt and pepper and rub both sides with a drizzle of olive oil.
  • Whisk together the oil, oregano, vinegar, mustard. Season with salt and pepper to taste then set aside.
  • Heat a grill or grill pan over medium heat. One hot, cook the chicken on both sides to an internal temperature of 160 degrees using a thermometer. Lightly grill the bread golden brown.
  • Toss the arugula, onion, and tomatoes in the dressing. Season with salt and pepper if needed.
  • Place the chicken on the bread, top with the arugula mixture and shaved asiago.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the chicken and pound them even to 1/4 inch thick using a mallet or small frying pan or rolling pin. 

Nutrition

Calories: 306kcal | Carbohydrates: 40g | Protein: 21g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 37mg | Sodium: 418mg | Potassium: 504mg | Fiber: 3g | Sugar: 4g | Vitamin A: 923IU | Vitamin C: 12mg | Calcium: 79mg | Iron: 3mg

Chicken Paillard Toast

No ratings yet
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 servings
Calories 306 kcal

Ingredients
 
 

  • 2 medium Chicken breast boneless skinless butterflied
  • 4 tsp Extra-virgin olive oil plus a little more for drizzling the chicken
  • 1/4 tsp Dried oregano
  • 1 tsp Red wine vinegar
  • 1/2 tsp Dijon mustard
  • 4 slices French bread toasted
  • 4 cups Arugula
  • 1/4 cup Red onion sliced thin
  • 12 Grape tomatoes quartered
  • 2 tsp Asiago cheese shaved for garnish

Instructions
 

  • Season both sides of the chicken with salt and pepper and rub both sides with a drizzle of olive oil.
  • Whisk together the oil, oregano, vinegar, mustard. Season with salt and pepper to taste then set aside.
  • Heat a grill or grill pan over medium heat. One hot, cook the chicken on both sides to an internal temperature of 160 degrees using a thermometer. Lightly grill the bread golden brown.
  • Toss the arugula, onion, and tomatoes in the dressing. Season with salt and pepper if needed.
  • Place the chicken on the bread, top with the arugula mixture and shaved asiago.

Notes

Pro tips: Butterfly the chicken: Lay the breasts down on a cutting board, using a sharp knife parallel to the cutting board slice the breasts through the middle (carefully) all the way in half. Place plastic wrap over the chicken and pound them even to 1/4 inch thick using a mallet or small frying pan or rolling pin. 

Nutrition

Calories: 306kcalCarbohydrates: 40gProtein: 21gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 37mgSodium: 418mgPotassium: 504mgFiber: 3gSugar: 4gVitamin A: 923IUVitamin C: 12mgCalcium: 79mgIron: 3mg
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