I must thank Kathy C. for sending me this recipe last week. I was fresh out of inspiration and fighting that wicked post-vacation depression something awful. Kathy and I reconnected on facebook, you should know we go back. As in ‘push em’ back… push em back… waaaaay back!… Yep, that’s Kathy in the center… can you find the other Songleader? I still have all of that stuff, pom poms too! Those of you who know me wouldn’t doubt that for a second. I think the waist on my skirt was 23 inches…. crazy. I wouldn’t try that on even if you paid me so don’t even ask.
Herb Chicken Paillards With Artichoke-Tomato Salsa
1 cup chopped fresh tomatoes
1/3 cup quartered artichoke hearts
1/4 cup chopped kalamata olives
2 tablespoons chopped fresh basil
1 garlic clove, minced
1 tablespoon chopped Italian parsley
1 tablespoon red wine vinegar
1 teaspoon olive oil
4 boneless, skinless chicken breast cutlets, about 6-8 oz each
2 tablespoons olive oil
1 lemon, halved and juiced
2 teaspoons oregano
1 clove garlic, peeled and slightly smashed
First, combine salsa ingredients in a medium bowl; season with salt and pepper. Salsa can be made up to one day in advance, but bring to room temperature before serving.
Preheat grill or grill pan to high heat. Place chicken cutlets in a large zip-top plastic bag. Add olive oil, lemon juice, oregano, garlic, salt and pepper. Turn to coat chicken; marinate in the fridge 15 minutes.
Oil grill grates or pan. Grill cutlets 2-3 minutes per side, or until lightly browned and cooked through. Remove chicken from grill and serve with salsa.
**I tend to add “a little more” of the ingredients I like and it still tasted great. I used a meat tenderizer (the utensil, not the spices) on the chicken before putting in the marinade. I also let marinate for a couple hours instead of just 15 minutes.
I am a cross contamination freak, hence the red cutting board (don’t even think of using that for anything other than raw mean) and the Ziploc bag. I don’t want one droplet of raw meat juice to go anywhere in my kitchen. Plus for this recipe you marinade directly in the bag!
pound out to an inch thick. I used Trader Joe’s Organic Chicken breasts, we are NOT huge lovers of chicken in my family but there is something extra tasty about TJs organic chicken, the meat is whiter and it just tastes…well LIKE CHICKEN. I think you know what I mean.
ignore that chip … the allegory could point to my less than perfect life but I digress.
stir and season and wrap the bowl and chill
here’s a little voyeuristic shoot of my fridge, your welcome.
heat up the grill to High (500 as in RED zone)
Lower the temp to around 350 – Medium and close the lid. I skipped oiling the grates, I find if you let the meat sear properly it will release easily <– a good indication its ready to flip. In this case it was about 15 minutes.
I knew the meat was almost done so I gave it 5 minutes on this side. When you take the chicken off the grill TRY VERY HARD NOT to cut into it. Let the juices settle before you poke and cut.
The meat should feel firm, a good indication that it is cooked. You can also use a meat thermometer to check 180 is the ideal “safe” temp for chicken. Remember you can always put the chicken back on the grill if its too pink.
spoon salsa over and viola! – dinner is served
I made a great salad for four just adding lettuce and sprouts to a Trader Joe’s southwest salad kit. So easy for the non-salad people. Don’t ask about the taquito… I know random. (confession.. I didn’t read the entire recipe and I thought we were having Mexican…. hence the Southwestern salad too… LOL!)
Thanks Kathy for the inspiration I now have a new recipe officially in rotation!