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Daphne Oz's Chicken Paillard

Chicken Paillard Daphne Oz
Chicken with Olives and Raisins
skill level
Easy
time
1-30min
servings
4
cost
$
Contributed by :
Chicken Paillard Recipe: A bright carrot slaw with golden raisins and olives offers color and lightness to the dish.
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ingredients
  • 4 Chicken Breast Halves (pounded to 1/2-inch thickness)
  • Extra Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • 2 tablespoons Hazelnuts (finely ground)
  • 2 tablespoons Dijon Mustard
  • 3 Carrots (peeled and julienned)
  • 1/3 cup Golden Raisins
  • 1/4 cup Slivered Olives
  • 1/2 bunch Fresh Parsley (chopped)
  • 1/2 Orange (zest and juice)
  • 1 tablespoon Red Wine Vinegar
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step-by-step directions We've Made Cooking As Easy As 1-2-3! printer friendly version 
  • 1
     
    Preheat large cast iron pan or non-skillet over medium-high.
  • 2
    4 Chicken Breast Halves (pounded to 1/2-inch thickness)
    Salt
    Freshly Cracked Black Pepper
    2 tablespoons Dijon Mustard
    2 tablespoons Hazelnuts (finely ground)
    Extra Virgin Olive Oil
    Season chicken liberally with salt and pepper on both sides. Brush one side of the chicken breasts with dijon mustard. Dredge the chicken with hazelnuts. Drizzle the pan with a tablespoon of olive oil. Cook for 2 to 3 minutes then flip and continue cooking for 2 more minutes or until golden and cooked through. Remove from pan and cook remaining chicken. Set cooked chicken on a plate and tent with foil until ready to serve.
  • 3
    3 Carrots (peeled and julienned)
    1/3 cup Golden Raisins
    1/4 cup Slivered Olives
    1/2 bunch Fresh Parsley (chopped)
    1/2 Orange (zest and juice)
    1 tablespoon Red Wine Vinegar
    In a large bowl, combine the remaining ingredients and toss to coat. Season with salt and pepper. Serve warm chicken topped with carrot slaw.

    Helpful Tip:
    1. Coating the chicken with crushed hazelnuts is a great alternative to breading, and is also gluten free.
 
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