Chicken Paillard with Guacamole
Have on hand
1 skinless chicken breast
1/2 tablespoon finely chopped rosemary
1/2 teaspoon chopped thyme
Kosher salt and freshly ground black pepper
Extra-virgin olive oil, as needed
Directions
Pound skinless chicken breast between two sheets of plastic wrap until approximately 1/4 inch in thickness, remove the top sheep of wrap, season with salt and pepper, then sprinkle over the chopped herbs. Heat a pan, grill, or paillard pan to medium-high. Once hot, drizzle with extra-virgin olive oil. Carefully add the chicken, and do not move the chicken for at least one minute, otherwise it might stick to the pan. Cook each side for approximately two minutes, or until juices run clear when cut. Set aside and let rest on a cutting board, covered loosely with aluminum foil, prior to cutting into 1/2-inch strips.
Guacamole
1 very small red onion, diced small
¼ cup, cilantro leaves, finely chopped
¼ cup, Italian flat-leaf parsley, finely chopped
1 fresh tomato, cored, seeds removed, diced small
1 small jalapeno pepper, seeds and membranes discarded, minced, add to taste, optional
Fresh juice from 1 lime
Kosher salt and freshly ground black pepper, as needed
extra-virgin olive oil, 3 tablespoons, plus more for service
In a medium-sized bowl, combine the avocado, tomato, onion, and lime juice. Fold in the remaining ingredients, plus the olive oil, and season to taste. Serve with the sliced chicken, and garnish with either parsley, or cilantro. Enjoy!
Leftover guacamole can be served with crostini, as a delicious appetizer.
About Nathan Lyon
Chef Nathan Lyon is known for his simple, innovative cuisine featuring fresh, seasonal and local ingredients. You can find him on Growing A Greener World as well as shows on Veria Living, Discovery Health, Fit TV and TLC.
His first cookbook, Great Food Starts Fresh, is a seasonal exploration with recipes for the five seasons: spring, summer, autumn, winter and...chocolate!
This recipe was delicious! We loved the chicken, and we loved the guacamole. It took me a LOT longer to make this meal than it did Superman Chef Nathan. It was in total about 1 hour and 20 minutes. I couldn’t get the chicken pounded down to 1/4″, it was more like 1/2″. I will put in a little less oil in the guacamole next time, but I will definitely be making this again and again and again! Thanks Chef Nathan and Growing a Greener World!!
This recipe is as easy and fast as it is described and even tastier than it looks (both chicken and guacamole.) I used to never put parsley in my guacamole but it is a great addition to all the other flavors. Love it! Keep those recipes coming.
“Leftover guacamole,” what’s that??
I concur (rather late) with this statement.