Chicken Paillards topped with Endive, Radishes and Haricots Verts

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Makes 2 Servings Medium
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Ingredients (8)

  • 5 to 6 Ounces Fingerlings Potatoes
  • 5 Ounces Haricots Verts
  • 4 Radishes
  • 1 Bunch Cilantro
  • 1 Belgian Endive
  • 1 Clove Garlic
  • 2 Boneless, Skinless Chicken Breasts
  • 1 Lime

This recipe is from Blue Apron. For full recipe with step by step photos please visit http://www.blueapron.com/recipes/chicken-paillards-topped-with-with-endive-radishes-haricots-verts

Instructions

  1. 1Prepare your ingredients: Heat a medium pot of salted water to boiling on high. Slice the fingerling potatoes into 1/4-inch-thick discs. Trim and thinly slice the radishes. Roughly chop the cilantro. Separate the leaves of the endive. Peel and mince the garlic, smashing until it resembles a paste.
  2. 2Prepare the chicken: With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway though the thickness of the meat so you can open it like a book. Using the bottom of a pan or a flat meat mallet, pound the chicken to an even 1/4-inch thickness.
  3. 3For further instruction with a step by step photo guide please visit: http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil-butter
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