slot bet 100 Pesto Chicken Paillard – Eric Theiss

Pesto Chicken Paillard

Pesto Chicken Paillard



2 chicken breasts, sliced lengthwise & pounded 1/4 in. thick
4 tbsp. pesto

1/4 cup olive oil
2 tbsp. red wine vinegar
1/2 tsp. ground black pepper
1 tsp. sea salt
4 tbsp. pesto

Arugula Salad
1 cup arugula
2 cups mesclun mix
3 tbsp. extra virgin olive oil
1/2 lemon, juiced
1/2 tsp. ground black pepper
1/2 tsp. sea salt
1/4 cup Parmigiano, shaved
1/2 cup cherry tomatoes, halved


1. Combine chicken with marinade ingredients for 1-2 hours.
2. Grill chicken until done. Chicken will cook quickly as it is very thin. 3. Remove chicken from the Grill Pan. Brush with pesto.
4. Combine salad ingredients in a large bowl. Toss.
5. Serve chicken over greens.

Eric’s Tip: I love tossing the salad with fresh cooked pasta to gently wilt the greens to make it an entrée.

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