Open Face Chicken Paillard

Prep Time 15

Cook Time 30

Servings servings

Calories 560kcal

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

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.
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