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Chicken Paillard with Caprese Field Salad Recipe

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This recipe for Chicken Paillard with Caprese Field 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: Monday, December 8, 2008


2 boneless, skinless chicken breasts (5 oz. each)
salt and pepper
1/4 c. buttermilk
1/4 c. all-purpose flour
4 c. mesclun greens (2 oz.)
1/2 cup grape tomatoes, halved
1/4 c. minced fresh basil
1/4 c. minced fresh parsley
2 T. Honey-Buttermilk Dressing
Parmesan shavings

Prepare chicken, pounding breasts in a resealable plastic bag to 1/4 inch thick using a meat mallet. 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. Top each paillard with salad and Parmesan shavings.




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