Monday, May 9, 2011

Chicken Breast Paillard With Grilled Romaine

I got this recipe out the Better Homes and Garden's Grilling Magazine. I love grilling. It is so easy to make something tasty for you and your husband and throw on a burger or hot dog for the kids if they don't like what you made.

I would say this recipe is a little more "grown-up" in taste. I would suggest serving your kids unmarinated or bar-b-q chicken breasts. The grilled romaine was actually really tasty! Who would've thought?

You will need:
1/4 cup lemon juice
1 TBS minced shallots (I used 1 tsp of minced garlic)
1 TBS Dijon-style mustard
1/4 tsp sugar
1/4 tsp salt
1/2 cup olive oil
1/4 cup chopped red pepper
1 TBS snipped fresh tarragon (I used 1 tsp. dried)
4 chicken breasts
2 heads romaine lettuce, halved lengthwise
nonstick cooking spray
Parmesan Cheese

1. Make the vinaigrette by whisking together lemon juice, shallots/garlic, mustard, sugar, and salt. Slowly add olive oil, whisking until combined. Stir in pepper and tarragon.
2. Flatten each chicken breast to 1/4 inch thick. Place chicken in large resealable plastic bag. Add half of the vinaigrette. Seal bag, turn to coat chicken. Marinate in fridge for 1 hour.
3. Drain Chicken and discard marinade. For a charcoal grill, grill on a greased rack of an uncovered grill directly over medium coals for 3-4 minutes or until no longer pink, turning once. Coat the cut side of each romaine piece with cooking spray. Sprinkle with salt and black pepper. Grill romaine, cut side down, about 2 minutes or until edges char. If you are using a gas grill, preheat and reduce heat to medium, and then grill as above.
4. Place chicken and romaine cut side up, on a plate. Drizzle with remaining vinaigrette and top with parmesan cheese.

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