Monday, November 9, 2009

Chicken Paillard with Spring Green Salad and a Pomegranate BalsamicVinaigrette

Here is another way to use that same ol' boring chicken breast. Using rice flour to coat the chicken worked out really well- it gave it a little extra crunch and didn't feel as heavy as using regular flour.  Also good if you or anyone eating this is on a gluten-free diet.

For the Chicken:
2 boneless skinless chicken breasts
1 egg
1/2 cup rice flour
2 tsp herbs de Provence
salt and pepper to taste
4 tbsp. canola oil

First butterfly your chicken breasts evenly. Take a piece of plastic wrap and place over the sliced chicken breast. Using a meat mallet, begin to lightly pound the chicken until it is very thin. Remove the plastic wrap and sprinkle with the herbs de Provence, salt and pepper. In a separate bowl, beat and egg and coat the chicken in it. Next dredge the chicken in the rice flour. Using a non-stick pan, pour about 2 tbsp. of canola oil and allow for it to get hot (on med. heat). Place the chicken on the pan and repeat until all of the chicken is cooked, adding a little oil as necessary. Remove from the pan once the chicken is nice and golden brown.

For the Salad:
1 bag of spring greens
1/2 small red onion sliced
1 avocado
1/3 cup dried cranberries
1/4 cup dried cherries
1/3 cup almonds
1/4 cup pecans

Open the bag of greens and place on a pretty platter. Slice your onion into really thin rounds and cut up the avocado too. Add to the platter. Lastly sprinkle the dry fruit and nuts generously onto the plate.

For the Vinaigrette:
1/3 cup balsamic vinegar
2 tbsp. blue agave nectar
1 small garlic clove
4 tbsp. walnut oil (this is not a must, be it does impart a lovely taste)
4 tbsp. light or reduced fat mayo
1/4 cup pomegranate juice
salt and pepper to taste

In a mixing bowl add the vinegar, blue agave nectar, walnut oil, and pomegranate juice. Next add the mayo and whisk vigorously to break up clumps and incorporate well. This will take a minute or two. The reason you use the mayo is to give the dressing a little body. If you prefer a more liquid dressing you can omit the mayo altogether. Run your garlic clove through a press or micro-plane and add to the dressing. Lastly, add the salt and pepper and whisk one more time to make sure everything is combined well.

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