Greek-Style Chicken Paillard

by Rachael Ray 7:37 AM, April 21, 2017

Aired August 28, 2017

Serves 4

From Rachael Ray Every Day, May 2017


4 6- to 8-ounce boneless, skinless chicken breasts, tenderloin removed
Salt and pepper
1 teaspoon dried oregano, lightly crushed
2 heads gem lettuce, chopped (about 3 to 4 loosely packed cups)
1 pint cherry tomatoes, halved
1/3 English cucumber, chopped (about 1 1/2 cups)
1 loosely packed cup mixed fresh mint and flat-leaf parsley leaves, coarsely chopped
1 cup crumbled Greek feta
1/2 cup pitted Kalamata olives, coarsely chopped
1/2 red onion, chopped
4 pepperoncini, chopped
Juice of 1 lemon
About 2 tablespoons EVOO – Extra Virgin Olive Oil
2 tablespoons olive oil


Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic wrap to 1/8- to 1/4-inch thick. Season the chicken with salt, pepper, and the oregano.
In a medium bowl, mix the lettuce, tomatoes, cucumber, herbs, feta, olives, onion and pepperoncini. Drizzle the Greek salad with the lemon juice and about 2 tablespoons EVOO; season.
In a large cast-iron or nonstick skillet, heat the olive oil, two turns of the pan, over medium-high. Working in two batches, cook the chicken until browned and just cooked through, turning once, 4-6 minutes per batch.
Divide the chicken among plates and top with the Greek salad.


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