Make The Perfect Grilling Combination Dish!
Marinated Grilled Chicken with a Tangy tossed salad all pulled together as one dish....Oh, that's a Caesar Salad you say.....Well not quite! Read on! (Hint: Marinating is crucial to this recipe)
Chicken Paillard with Caper Berries and Roasted Plum Tomatoes
Word for the Day! Paillard
A piece of beef, veal or other meat pounded thin and grilled.
Serves 4
Total time: 2 hours, plus overnight marinating of chicken
Ingredients
Chicken Paillard
4 chicken breasts, butterflied
8 oz of rocket
20 basil leaves
20 caper berries
2 oz of black olives, cut in half
2 oz of Parmesan shavings
2 tbsp fl oz of balsamic vinegar
Marinade
2 cups of olive oil
2 tbsp of rosemary, chopped
2 tbsp of thyme, chopped
12 basil leaves, picked and crushed
3 garlic cloves, finely chopped
1 tsp salt
1 pinch of black pepper
2 lemons, juice and zest only
Plum Tomatoes
8 plum tomatoes, cut into quarters
4 garlic cloves, finely sliced
1 tsp thyme, chopped
5 oz of olive oil
1 tsp sea salt
1 tsp pepper
1/4 oz of confectioners sugar
Preparation
Mix together all of the ingredients for the marinade in a bowl. Set aside about 1 oz to dress the salad at the end, the rest will be used for the chicken. Keep refrigerated until needed.
Chicken Breasts/Preparation
Take the butterflied chicken breasts and lay on a large piece of plastic wrap. Fold the plastic wrap over the chicken breast making sure there is plenty of room all around where the chicken can expand when it is pounded (Pailliard) out. Use a meat mallet or large flat bottomed pan to lightly pound each breast so they flatten out slightly.
Cover the breasts in the marinade and leave to marinate for as long as you like, preferably overnight.
Preheat the oven to 200°F.
Oven Roasted Tomatoes
Place the quartered plum tomatoes on a baking tray. Mix all the other ingredients in a bowl and cover the tomatoes. Roast the plum tomatoes for 2 hours.
Chicken Breasts/Grilling
Have your grill preheated to 450°F.
Place the marinated chicken breasts on the grill cooking them for 4 minutes on each side remembering they have been pounded out, pailliard and will cook much quicker than regular chicken breasts. Get a nice color on each side. Be careful not to overcook.
Or, put a griddle pan over a medium heat and once scorching, drop in the marinated chicken breasts (if you're pan is not large enough to accommodate all 4 breasts, grill in batches of 2). Grill for 2-3 minutes on each side.
Plating/Presentation
Place a chicken breasts on a plate. Toss the rocket and basil in the marinade that was set aside earlier and then mound on top of the chicken. Finish with the caper berries, black olives, Parmesan shavings, slow roasted tomatoes and a drizzling of balsamic round the edge.
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