Summer is nearly here and that means it’s time to start grilling, so be sure to pick up a good cast iron grill pan or skillet if you don’t have one, or access to an outdoor grill.  The term paillard refers to a thinly pounded piece of meat, and I love this technique for chicken because it cooks quickly, stays juicy, and can be served lukewarm under a refreshing summer salad.  Roast a head of garlic ahead of time and spread a soft clove on each crouton before serving – it’s sweeter than fresh garlic for those who prefer a less pungent aftertaste.  Baby arugula holds up well with a warm dressing and sliced avocado adds a creamy texture to every bite. 

Difficulty:

Prep Time: 25 minutes

Cook Time: 10-45 minutes

Serves 2

Ingredients:

2 Chicken breasts, skin removed

Extra Virgin Olive Oil

½ Lemon, zest and juice

1 tsp. Herbs de Provence

Sea Salt & White Pepper

3 Scallions, outer layer removed, white and tender greens sliced thin

2 medium Tomatoes on the vine, chopped

15 Niçoise olives, halved

½ Avocado

2 cups Baby Arugula

2 cloves Roasted Garlic

2 long Herb Crostini

2 Anchovies, finely chopped

1 Tbsp. Dijon

2 Tbsp. Red Wine Vinegar

Technique:

•*Roasted Garlic Croutons: Preheat the oven to 425˚F.  Cut off the top of the entire garlic head so each clove is exposed.  Drizzle with 1T olive oil and a pinch of fleur de sel.  Wrap in foil and bake for 45 minutes. 

•Heat a sauté pan on medium heat, add 3T olive oil and scallions.  Stir until the first sign of coloration and add tomatoes, olives, salt and pepper.  Cook 1 minute, tossing, and spoon over the avocado and chicken.