Chicken Paillard Recipe
butternut squash, pumpkin, roasted tomatoes, radishes, salmoriglio sauce
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Ingredients
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Main Ingredients
Salmoriglio Sauce
Method
Chicken Preparation
- 1
Flatten the Chicken
Place the chicken breasts between two sheets of plastic wrap and pound them to about 1/2 inch thickness using a meat mallet.
- 2
Season the Chicken
Season both sides of the flattened chicken breasts with salt and black pepper.
- 3
Vegetable Preparation
- 4
Roast the Butternut Squash and Pumpkin
Preheat the oven to 400°F (200°C). Cut the butternut squash and pumpkin into cubes, toss with olive oil, salt, and black pepper, and spread on a baking sheet. Roast for 25-30 minutes until tender.
- 5
Roast the Tomatoes
On a separate baking sheet, place cherry tomatoes and drizzle with olive oil, salt, and pepper. Roast in the oven for the last 15-20 minutes of the squash and pumpkin cooking time.
- 6
Prepare the Radishes
Wash and trim the radishes. Slice them into quarters and set aside.
Salmoriglio Sauce Preparation
- 7
Make the Sauce
In a blender or food processor, combine olive oil, lemon juice, garlic, parsley, red pepper flakes, salt, and black pepper. Blend until smooth and well combined.
Assembly
- 8
Plate the Dish
On a serving platter, arrange the cooked chicken paillard. Top with roasted butternut squash, pumpkin, and tomatoes. Scatter the sliced radishes over the top and drizzle with salmoriglio sauce.
- 9
Serve
Serve immediately while warm, garnished with additional parsley if desired.