Sesame-Crusted Chicken Paillards with Seaweed Salad Recipe

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Sesame-Crusted Chicken Paillards with Seaweed Salad
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Ingredients
14
Count
Nutrition
237
Calories
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Ingredients:

Directions:

  1. Combine the rice vinegar, sugar, and chile in a small saucepan and cook over medium heat until the sugar is dissolved, about 3 minutes. Remove the chile and discard. Stir in soy sauce and set aside to cool.
  2. Cover the dried wakame with warm water in a medium bowl and soak for 5 minutes. Drain, squeeze dry, and set aside in a medium serving bowl.
  3. Scoop out the seeds from each cucumber half with a small spoon and slice each cucumber half thinly. Sprinkle the salt over the sliced cucumbers and gently knead with your hands until the cucumber slices release their water, about 3 minutes. Transfer the to a clean kitchen towel, wrap the towel around the cucumbers, and squeeze out as much water as possible. Add to the bowl with the wakame.
  4. Add the radishes, cilantro, and scallions to the wakame and cucumbers. Add half the rice vinegar mixture and 2 tablespoons of the sesame seeds. Toss to combine, and refrigerate until serving.
  5. Light a grill for direct high heat, about 500°F.
  6. Coat the chicken breast halves with the sesame oil and the remaining 6 tablespoons sesame seeds. Place one of the breast halves on a large sheet of plastic wrap, season it with salt and pepper, top with another sheet of plastic wrap, and pound until uniformly 1/16 inch thick and the approximate diameter of a dinner plate. Set aside. Repeat with the remaining breast halves, using fresh sheets of plastic for each one.
  7. Brush the grill grate and coat liberally with oil. Remove the plastic wrap from one side of 2 of the flattened breasts and place them on the grill so that they are spread out flat. The easiest way to do this is to support it from the plastic-wrapped side with your open hand and flip it onto the grill. Immediately lift off the sheets of plastic wrap. Grill until the chicken looks opaque at the edge, about 30 seconds. Flip with a spatula and grill 15 seconds on the other side. Remove to a platter, cover to keep warm, and repeat with the other 2 chicken breast halves.
  8. Serve each paillard spread out flat on a dinner plate; it should nearly cover the entire serving surface of the plate. Drizzle the remaining rice vinegar mixture over the paillards, and place a large mound of seaweed salad in the center of each one.
  9. From Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Text copyright © 2011 by Andrew Schloss and David Joachim; photographs copyright © 2011 by Alison Miksch. Published by Chronicle Books LLC.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 236.9 Kcal (992 kJ)
Calories from fat 127.47 Kcal
% Daily Value*
Total Fat 14.16g 22%
Cholesterol 33.45mg 11%
Sodium 1639.84mg 68%
Potassium 426.61mg 9%
Total Carbs 12.62g 4%
Sugars 5.42g 22%
Dietary Fiber 3.54g 14%
Protein 17.72g 35%
Vitamin C 4.7mg 8%
Iron 3.3mg 18%
Calcium 207.1mg 21%
Amount Per 100 g
Calories 92.28 Kcal (386 kJ)
Calories from fat 49.65 Kcal
% Daily Value*
Total Fat 5.52g 22%
Cholesterol 13.03mg 11%
Sodium 638.76mg 68%
Potassium 166.18mg 9%
Total Carbs 4.92g 4%
Sugars 2.11g 22%
Dietary Fiber 1.38g 14%
Protein 6.9g 35%
Vitamin C 1.8mg 8%
Iron 1.3mg 18%
Calcium 80.7mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 5.2
    Points
  • 6
    PointsPlus

Good Points

  • saturated fat free,
  • low cholesterol

Bad Points

  • High in Sodium

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