"Everything I eat has been proved by some doctor or other to be a deadly poison, and everything I don't eat has been proved to be indispensable for life. But I go marching on."--George Bernard Shaw

Chicken Paillard with Mixed Baby Greens Salad Recipe

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This recipe for Chicken Paillard with Mixed Baby Greens Salad, by , is from Forever Fine, 2009 Breast Cancer 3-Day Cook Book, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Fran Zecchini
Added: Wednesday, December 3, 2008


For Chicken;
2 boneless, skinless chicken breasts 5oz. each
Salt and Pepper
1/4 c. buttermilk
1/4 c all-purpose flour
Oil for sautéing

For Salad:
4 c. mixed salad greens-washed and dried
1/2 c. grape tomatoes, halved
1/4 c. minced fresh basil
1/4 c. minced fresh parsley
2 tbsp. Honey Buttermilk Dressing

For Dressing:
1/4 c. buttermilk
2 tbsp. olive oil
2 tbsp. white wine vinegar
2 tbsp. honey
Salt and pepper to taste

Parmesan cheese shavings for garnish

Pound chicken breasts using gentle glancing strokes between plastic wrap or inside resealable plastic bag with smooth side of meat mallet to a 1/4 in. thick. Season with salt and pepper, dip in buttermilk, then dredge in flour. Saute chicken in oil in a large nonstick skillet over medium-high heat until cooked through and golden, about 3 minutes per side.

Toss greens, tomatoes, herbs and dressing together in a bowl.

Divide salad among two plates-top each with a piece of chicken and garnish with shaved Parmesan cheese.

Personal Notes:
Personal Notes:
Serves two.

Can add olives or walnut pieces to salad for a different taste.

Add few sprinkles of water to plastic wrap or inside bag to keep it from sticking to chicken.




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