Various garnishes are suitable with chicken paillard, but at the Santa Fe Bar & Grill it was usually served with grilled vegetables or French fries. The best vegetables to grill are fennel, red bell peppers, summer squashes, eggplant, and mushrooms. The vegetables are parboiled, drained, marinated in olive oil and herbs, then grilled over a moderate charcoal fire.
Put the chicken pieces between
Make the ancho butter by combining
Cook the paillards on a hot charcoal grill for 2 minutes on each side. Serve with the ancho butter on top and garnish with lime or lemon wedges.
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