I make this for dinner all the time. It’s simple, easy to put together, and on the lighter side-perfect for a night when you want something delicious that’s not too heavy. Pound the chicken between sheets of plastic wrap to keep your cutting board clean, and try to use organic, free-range chicken whenever you can.
Place the chicken breasts between two pieces of plastic wrap and gently pound with a mallet or rolling pin to a uniform
In a large skillet, heat
Make the dressing: Combine the anchovies, egg yolks, garlic, and lemon juice in a blender and process for 30 seconds, or until the mixture is smooth. With the blender running, slowing add the olive oil and blend until thick and creamy. Add a tablespoon or so of water if the dressing is too thick. Stir in the Parmesan and a couple of grinds of black pepper. (Refrigerate the dressing if you will not be using it right away.) Combine the salad greens, tomatoes, and bocconcini in a large mixing bowl. Add the dressing and toss well.
To serve, place each warm, crispy chicken paillard on a plate and top with half the salad. Serve with a wedge of lemon and a drizzle of olive oil.
© 2010 All rights reserved. Published by Rodale Books.