Paillards Of Chicken With Pepper And Onion Salad

Name: Paillards Of Chicken With Pepper And Onion Salad
Total time: 15 min
Yield: Four 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; 1/2 cup cornmeal; 1/4 cup flour; 1/4 teaspoon cayenne; 1/4 teaspoons ground fennel seeds; 4 boneless, skinless half-breasts of chicken, flattened to almost 1/4 inch; 1 teaspoon olive oil

By Molly O'Neill

Updated June 29, 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

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

The Chicken

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