Chicken Paillard (For the Toaster Oven)
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“Paillard is an old cooking term which just refers to meat that is pounded thin, then cooked quickly. This recipe is written for the toaster oven (great for college students or small apartment renters), but can just as easily be done in a regular oven. Comes from "Mens Health" magazine.”
Chicken Paillard (For the Toaster Oven)
0 recipe photos
READY IN:25mins |
SERVES:1 |
UNITS:US |
|
Ingredients Nutrition
- 1⁄4 cup olive oil
- 1 boneless skinless chicken breast, pounded to about 1/2 inch thickness
- salt & freshly ground black pepper
- 1 garlic clove, sliced thin
- 1 small roma tomato, diced
- 1⁄2 fennel bulb, shaved thin
- 1⁄4 cup mushroom, sliced
- 2 tablespoons black olives, sliced
- 1 1⁄2 teaspoons capers
- 2 sprigs fresh thyme
- 1 tablespoon fresh parsley, chopped
Directions
- Remove the oven tray from the toaster oven; line it with aluminum foil, then lightly brush with a little of the olive oil.
- Heat oven to 400 degrees F.
- Season chicken, on both sides, with salt and pepper; place on prepared tray.
- In a bowl, toss together garlic, tomato, fennel, mushrooms, olives, capers, thyme, and parsley; drizzle in remaining olive oil, season with salt and pepper, spoon over chicken.
- Bake 10 to 12 minutes.
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Chicken Paillard (For the Toaster Oven)