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
- 1 loaf French bread cut in half and into about 6 inch pieces per serving
- 4 cups Arugula
- 1/4 cup Red onion sliced thin
- 12 Grape tomatoes quartered
- wedge Parmesan cheese shaved for garnish
Sauce
- 4 tbsp Mayonnaise
- 1 clove Garlic grated
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.
- Whisk together the mayo and garlic. Season with salt and pepper to taste then spread onto the bread.
- 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 parmesan.
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: 560kcal | Carbohydrates: 61g | Protein: 30g | Fat: 22g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 911mg | Potassium: 569mg | Fiber: 4g | Sugar: 5g | Vitamin A: 1039IU | Vitamin C: 12mg | Calcium: 259mg | Iron: 5mg
Open Face Chicken Paillard
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
- 1 loaf French bread cut in half and into about 6 inch pieces per serving
- 4 cups Arugula
- 1/4 cup Red onion sliced thin
- 12 Grape tomatoes quartered
- wedge Parmesan cheese shaved for garnish
Sauce
- 4 tbsp Mayonnaise
- 1 clove Garlic grated
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.
- Whisk together the mayo and garlic. Season with salt and pepper to taste then spread onto the bread.
- 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 parmesan.
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: 560kcalCarbohydrates: 61gProtein: 30gFat: 22gSaturated Fat: 5gTrans Fat: 1gCholesterol: 52mgSodium: 911mgPotassium: 569mgFiber: 4gSugar: 5gVitamin A: 1039IUVitamin C: 12mgCalcium: 259mgIron: 5mg
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