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Grilled Chicken Paillard with Mushroom Panzanella MICHAEL SYMON

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A meal you could whip up in minutes!

ingredients
GRILLED CHICKEN PAILLARD WITH MUSHROOM PANZANELLA
1 baguette (torn into 1-inch uneven pieces)
3/4 cup olive oil (divided)
1 clove garlic (peeled, grated)
1/4 cup Parmigiano-Reggiano (freshly grated, plus more to serve)
3 tablespoons Dijon mustard (divided)
4 chicken breasts (boneless, skinless, pounded to 1/4-inch thick)
2 cups Shiitake mushrooms (thickly sliced)
2 cups Cremini mushrooms (stems removed, quartered or halved)
1 tablespoon fresh thyme leaves
3 tablespoons red wine vinegar
1 tablespoon honey
basil (to serve)
4 cups baby arugula
Kosher salt and freshly ground black pepper

directions
Preheat broiler. Preheat a grill or grill pan to medium-high heat.
To a medium mixing bowl add the torn baguette, 1/4 cup olive oil, garlic and grated Parmigiano-Reggiano. Toss to thoroughly coat and work oil into bread pieces. Spread evenly on a baking sheet and transfer the the broiler, toasting until golden brown and crisp, about 3-4 minutes. Remove and set aside until ready to use.
Meanwhile, in a small bowl whisk 2 tablespoons of Dijon mustard with 2 tablespoons of olive oil. Brush both sides of the chicken breasts with Dijon mixture and season both sides liberally with salt and pepper. Add chicken to grill pan, and allow to cook until browned on both sides and cooked through, or a meat thermometer registers 160ºF, about 4 minutes per side.
Heat a large saute pan over high heat and add 2 tablespoons of olive oil. Working in batches, add the mushrooms in an even layer and add thyme. Cook, without moving, until golden brown, about 4-5 minutes. Season with salt and pepper. Flip mushrooms over and cook until crisp, about 3-4 more minutes. Add remaining 1/4 cup of olive oil to the pan, along with the red wine vinegar, remaining tablespoon of Dijon mustard, honey, and 2 tablespoons of water, stirring to combine and cooking for 1 minute more.
In a large bowl, add arugula, basil, mushroom mixture, and toss to combine. Remove salad to a large serving platter and top with cooked chicken. Garnish with more Parmigiano-Reggiano and serve!
Tip: This is a great recipe to use up any stale bread you may have!

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