Chicken Paillards With Avocado and Pomegranate Salsa

"By Deborah Madison. Fine Cooking Fed/Mar 2010."
 
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Ready In:
50mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Prepare the Chicken.
  • Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 teaspoons salt, and 1/4 teaspoons pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.
  • Make the Salsa.
  • Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 teaspoons salt. Fold gently with a rubber spatula. Season to taste with more salt.
  • Cook the Chicken.
  • Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

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RECIPE SUBMITTED BY

I love trying new dishes. For me, food is a way of experiencing the world without leaving my home, and I'm hoping that as my two sons get older that I can convince them to come with me on my culinary adventures.
 
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