Chicken Paillard
4
Ingredients
2 chicken breasts, sliced in half
¼ cup olive oil
2 tbsp. red wine vinegar
1 shallot, chopped
¼ tsp salt
¼ tsp. ground black pepper
1 tbsp. lemon juice
½ cup pre-prepared pesto
Directions
Place the chicken breasts on a cutting board, cover with plastic wrap, and pound the chicken thin.
Whisk together the olive oil, red wine vinegar, shallot, salt, ground black pepper, and lemon juice in a bowl.
Marinate the chicken in the bowl for 30 mins. in the refrigerator.
Place the Griddle Plate on the appliance and preheat the Grill to 350° F/177° C.
Place the chicken on the Griddle Plate and grill each side until the chicken reaches an internal temperature of 165° F/74° C (3–4 mins. per side).
Brush the chicken with the pesto and serve over mixed greens.