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PlayingChicken Paillard Pizzette Style
Chicken Paillard Pizzette Style
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4 6- to 8-ounce pieces chicken breast, butterflied then pounded very thin (1/8- to 1/4-inch thick)
Olive oil, for drizzling plus 1 tablespoon
Salt and pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes
2 tablespoons fresh thyme, chopped
2 cloves garlic, thinly sliced
1 1/2 pints grape or cherry tomatoes, halved
A fat handful basil leaves
1 pound ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater
Arugula or baby kale, for garnish
Parmigiano-Reggiano, for garnish
Drizzle chicken with oil in a shallow dish and season with salt, pepper, granulated garlic and onion, fennel, red pepper and thyme. Marinade a few minutes and preheat a large griddle pan or grill pan over medium-high heat.
Heat a skillet with a lid over medium-high heat with a tablespoon of olive oil, a turn of the pan. Add sliced garlic and stir a minute; add tomatoes and season with salt. Cover pan to trap heat and cook to soften 8-10 minutes, shaking pan occasionally. Add basil to sauce and stir to wilt.
Grill or griddle-cook chicken a few minutes on each side then transfer to baking sheets. Top chicken as if it were a small pizza with tomato sauce and mozzarella cheese. Broil to brown and melt cheese then top with arugula or baby kale and Parm to serve.
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