Chicken Paillards With Avocado and Pomegranate Salsa
- Ready In:
- 50mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
-
For the Chicken
- four 4 oz. boneless skinless chicken breast half
- 1⁄4 cup fresh lemon juice
- 3 tablespoons extra-virgin olive oil
- 1 tablespoon pomegranate molasses
- kosher salt & freshly ground black pepper
-
For the Salsa
- 1 large lemon
- 1⁄2 medium pomegranate
- 3 small scallions, white and light-green parts only, thinly sliced
- 2 medium firm-ripe avocados, pitted, peeled, and cut into 1/4-inch dice (6 to 7 oz. each)
- 2 tablespoons extra-virgin olive oil
- 2 teaspoons chopped fresh flat-leaf parsley
- 1 teaspoon finely diced seeded jalapeno
- 1 teaspoon pomegranate molasses
- kosher salt
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
Queen Dana
United States
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.