chicken paillard with fresh fig salad & blue cheese

don’t let the title fool or intimidate you.  this is quick, easy & full of fresh flavors that makes it the perfect summer meal.we loved it so much, we’re having it again tomorrow.

adapted very slightly from tyler’s ultimate (serves 4)

3 tablespoons honey
1/4 cup extra virgin olive oil
1 shallot, chopped
1 tablespoon red wine vinegar
1/2 lemon, juiced
1 teaspoon fresh tarragon, chopped
salt & pepper

4 boneless, skinless chicken breasts
1/2 lb bacon
extra virgin olive oil
1/4 lb blue cheese, crumbled
1 bunch arugula, stems trimmed
1 pint fresh figs, halved
fresh tarragon for garnish

1. in a small bowl, whisk together all the ingredients for the vinaigrette. set aside while you cook the chicken.

2. place each chicken breast between two pieces of plastic wrap & pound them very thin. once pounded, season each side well with salt & pepper.

3. heat a large saute pan over medium heat (we used a cast iron skillet). add the bacon to the pan & cook until the fat has rendered, about 3-4 minutes. remove from pan & place on a plate lined with paper towels to remove excess grease. don’t pour out all of the bacon fat in the pan, drain some, but leave a little.

4. drizzle some olive oil in the pan with the bacon drippings. add the flattened chicken to the pan & cook for 3-4 minutes on each side, browning each side & cooking through. take the chicken out of the pan & let drain on plate lined with paper towels, or with the bacon.

5. add the vinaigrette to the pan to deglaze & let it heat for a few minutes. stir well to get all the bits off the bottom of the pan.

place chicken on a platter, top with blue cheese, sprinkle with crumbled bacon, add the arugula & fig halves. drizzle with dressing & sprinkle with fresh tarragon leaves. dig in!

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2 Responses to chicken paillard with fresh fig salad & blue cheese

  1. Thanks for the blog comment. I meant to tell you…I’ve been lurking on your blog and holy COW these recipes look great. I’ll definitely be trying quite a few of them.

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