Paillards Of Chicken With Pepper And Onion Salad

Name: Paillards Of Chicken With Pepper And Onion Salad
Yield: 4 servings
Ingredients: 1 each red, green and yellow bell peppers, stemmed, cored, deribbed and sliced into thin strips; 1 red onion, peeled and very thinly sliced; 2 oranges, peeled of all skin and pith and cut between membranes into sections; Salt and freshly ground pepper to taste; ½ cup cornmeal; ¼ cup flour; ¼ teaspoon cayenne; ¼ teaspoons ground fennel seeds; 4 boneless, skinless half-breasts of chicken, flattened to almost ¼ inch; 1 teaspoon olive oil

By Molly O’Neill

Updated June 28, 2023

Total Time: 15 minutes
Rating: (0)
Comments: Read comments

Featured in: FOOD; The Heat of the Moment

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Ingredients

Yield:Four servings

THE SALAD

1 each red, green and yellow bell peppers, stemmed, cored, deribbed and sliced into thin strips
1 red onion, peeled and very thinly sliced
2 oranges, peeled of all skin and pith and cut between membranes into sections
Salt and freshly ground pepper to taste

THE CHICKEN

½ cup cornmeal
¼ cup flour
¼ teaspoon cayenne
¼ teaspoons ground fennel seeds
4 boneless, skinless half-breasts of chicken, flattened to almost ¼ inch
1 teaspoon olive oil

Ingredient Substitution Guide

Preparation

Step 1
Toss salad ingredients together in a glass or ceramic bowl and set aside.
Step 2
Combine the cornmeal, flour, cayenne and ground fennel on a plate. Coat each piece of chicken in the cornmeal mixture.
Step 3
Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Add the oil. Place the chicken in the skillet and saute until golden brown and cooked through, about 2 minutes per side. Place 1 piece of chicken on each of 4 plates, top with the salad and serve immediately.