Grilled Chicken Paillard with Roasted Pepper and Kalamata Olive Salsa

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Preparation info
  • Serves

    4

    • Difficulty

      Easy

Appears in
Flavors of the Sun: The Sahadi’s Guide to Understanding, Buying, and Using Middle Eastern Ingredients

By Christine Sahadi Whelan

Published 2021

  • About

The beauty of a dish like this one is that it can be served warm, right off the grill, or at room temperature as part of a picnic buffet or a pack-along lunch. If you prefer to substitute boneless, skinless chicken thighs for the breast cutlets, go right ahead; just allow a few extra minutes of cooking time.

Ingredients

Chicken Paillard

  • 4 boneless, skinless chicken breast halves
  • ¼ cup [60 ml]

Method

To make the chicken: Using a large, sharp knife, carefully slice each chicken breast in half horizontally to make 2 thin cutlets.

In a large bowl, stir together the oil, cilantro, salt, black and Aleppo peppers, and the crushed garlic. Add the chicken cutlets and toss to cover with the mixture. Cover the bowl and refrigerate for at least 2 hours and up to 12 hours.

To