Chicken Paillards With Avocado and Pomegranate Salsa |
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Prep Time: 50 Minutes Cook Time: 0 Minutes |
Ready In: 50 Minutes Servings: 4 |
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By Deborah Madison. Fine Cooking Fed/Mar 2010. Ingredients:
four 4 oz. boneless skinless chicken breast half |
1/4 cup fresh lemon juice |
3 tablespoons extra-virgin olive oil |
1 tablespoon pomegranate molasses |
kosher salt & freshly ground black pepper |
1 large lemon |
1/2 medium pomegranate |
3 small scallions, white and light-green parts only, thinly sliced |
2 medium firm-ripe avocados, pitted, peeled, and cut into 1/4-inch dice (6 to 7 oz. each) |
2 tablespoons extra-virgin olive oil |
2 teaspoons chopped fresh flat-leaf parsley |
1 teaspoon finely diced seeded jalapeno |
1 teaspoon pomegranate molasses |
kosher salt |
Directions:
1. Prepare the Chicken.
2. Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 teaspoons salt, and 1/4 teaspoons pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.
3. Make the Salsa.
4. Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 teaspoons salt. Fold gently with a rubber spatula. Season to taste with more salt.
5. Cook the Chicken.
6. Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.
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