Chicken paillards mediterranean
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | eaches | Skinned chicken breast halved |
| Olive oil | ||
| 1 | small | Red onion, diced |
| 1 | tablespoon | Milk |
| 2 | teaspoons | Balsamic vinegar |
| 3 | eaches | Sun-dried tomatoes in oil, diced |
Directions
INGREDIENTS
Salt and crushed red pepper 4 large basil leaves, julienned Directions: 1. Flatten chicken breasts into paillards as follows: Place between 2 sheets of plastic wrap. Flatten with meat pounderer until a uniform thickness of about ⅛". 2. Combine oil, vinegar, onion and tomatoes in small bowl. Transfer to an 11" nonstick skillet and cook over medium-high heat until sizzling. Season chicken with salt and red pepper flakes. Cook until both sides are browned, turning once, about 3 minutes total. Place on warm serving plates.
Top with remaining mixture in skillet. Garnish with basil. Serve immediately.
Submitted By EARL SHELSBY On 02-18-95