Restaurants›Steenbock's On Orchard›Grilled Chicken Paillard Recipe

Grilled Chicken Paillard Recipe

Inspired by Steenbock's On Orchard
Time40m
Serves2

snap pea risotto, pea tendrils, shaved parmesan, shaved radish

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Ingredients

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Main Ingredients

Method

Cooking Instructions

1

Prepare the Chicken

Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.

2

Grill the Chicken

Heat a grill or grill pan over medium-high heat. Brush the grill with olive oil. Grill the chicken for about 4-5 minutes on each side or until fully cooked and juices run clear. Remove from the grill and let rest.

3

Make the Risotto

In a saucepan, bring the vegetable broth to a simmer. In a separate pot, heat 1 tablespoon of olive oil over medium heat. Add Arborio rice and sauté for 1-2 minutes until the rice is translucent. Gradually add the vegetable broth, one ladle at a time, stirring continuously until absorbed. Repeat until the rice is creamy and al dente, about 18-20 minutes.

4

Add Snap Peas and Parmesan

In the last 5 minutes of cooking the risotto, stir in the snap peas and grated Parmesan cheese. Adjust seasoning with salt and pepper as needed.

5

Plate the Dish

Slice the grilled chicken and serve it over a bed of snap pea risotto. Garnish with pea tendrils, shaved radish, and additional Parmesan cheese.