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
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.
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.