Grilled Chicken Paillards with Endive and Radicchio
Recipe information
Yield
serves 6
Ingredients
3 whole boneless, skinless chicken breasts, split (about 2 pounds)
Basic Marinade (page 647)
3 heads Belgian endive, halved lengthwise
2 large heads radicchio, each cut in 6 wedges
2 tablespoons extra-virgin olive oil
Coarse salt and freshly ground pepper
3 lemons, cut in half crosswise
Rosemary sprigs, for garnish
Thyme sprigs, for garnish
Preparation
Step 1
Cut open two sides of a resealable plastic bag. Place 1 chicken breast half in the bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with the remaining chicken. Add the marinade. Chill for 2 hours.
Step 2
Brush the endive and radicchio with the olive oil; sprinkle with salt and pepper; set aside. Brush the cut sides of the lemons with olive oil.
Step 3
Heat a grill or grill pan. Remove the chicken from the marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to a serving platter.
Step 4
Grill the endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on the platter with the chicken, garnished with rosemary and thyme.
Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.
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