Paillards of Chicken With Roasted Garlic, Peppers and Croutons
Updated February 29, 2016
- Total Time
- 1 hour 45 minutes
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Ingredients
2 small red bell peppers
2 small green bell peppers
4 small heads garlic, lightly smashed so that the cloves break apart but the heads remain intact
2 ½ teaspoons olive oil
4 4-ounce boneless, skinless half-breasts of chicken
½ cup rich fowl glaze (see recipe)
½ teaspoon salt, plus more to taste
Freshly ground pepper to taste
½ French or Italian baguette, cut into ¼-inch-thick rounds
Preparation
- Step 1
Roast the bell peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover tightly with plastic wrap. Let stand for 10 minutes. Peel, stem, core, seed and derib the peppers. Cut them into 1-inch cubes and set aside.
- Step 2
Preheat the oven to 375 degrees. Place the garlic heads in a small casserole dish with a lid. Drizzle with 2 teaspoons of the olive oil. Cover and roast until garlic is soft, about 1 hour 10 minutes. Set aside, covered.
- Step 3
Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a ⅜-inch thickness. Heat the remaining ½ teaspoon of the olive oil in a large nonstick skillet. Add the chicken, in batches if necessary, and saute until cooked through, about 2 minutes per side.
- Step 4
Remove the chicken from the pan, season with ½ teaspoon salt and set aside. Add the glaze to the skillet and cook until thickened slightly, about 1 minute. Return the chicken to the pan and coat with the glaze. Season with salt and pepper to taste. Keep warm.
- Step 5
Place the bread rounds on a baking sheet and bake at 375 degrees until light brown and crisp. Place 1 chicken paillard on each of 4 plates, spooning the glaze on top. Garnish with some of the roasted peppers and 1 head of roasted garlic. Place the croutons beside the chicken and serve immediately.
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