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Fall inspired Chicken Paillard

Fall inspired Chicken Paillard

Oct 6 2022

u

30 min

Serves 4

I love Chicken Paillard. With the change of seasons tomatoes are not as sweet as in summer and I also look for something a bit more comforting.... Like squash and Brussels sprouts... Using already cut butternut squash here rom Trader's Joe but delicata squash would be as delicious and work easily. Just wash them, cut in 2 lengthwise, remove the seeds, slice and roast with olive oil for 20-25 minutes at 425F (no need to remove the skin, if properly washed it is totally edible).

Ingredients

  • 4 thin chicken cutlets
  • 1 bag of arugula
  • 1 apple
  • 1/4 cup of candied pecans (or regular ones work as well)
  • 1 cup of Brussels sprouts
  • 1 bag of butternut squash "fries" or a delicata squash
  • 2-3 tbsp of olive oil ( for cooking) or avocado oil
  • Salt and pepper
  • Cinnamon dressing: 1 tsp of dijon mustard, 2 tsp of ACV, 1/4 tsp of cinnamon, 1/4 cup of olive oil, salt and pepper and 1 pinch of cayenne

Directions

Preheat he oven at 425F.

Cut the Brussels sprouts, remove the stem and outer leaves. Place them on a lined baking sheet with the squash fries, drizzle olive oil, salt and pepper and roast for 20-25 minutes.

Generously season the chicken with salt and pepper and leave on the side fro a few minutes to get it to room temperature.

Make the vinaigrette by combining all the ingredients and mixing until emulsified.

5 minutes before the veggies are cooked, heat up a skillet with olive oil and cook the chicken for 2-3 minutes on each side. Since it is a thin cut it should cook pretty fast, but always feel free to check internal temperature if you are not sure, which should be 165F.

Remove the core of the apple and thinly slice it.

To assemble the salad combine the arugula, cooked veggies, sliced apples and the pecans. Toss with the vinaigrette. Plate the chicken and top with the salad. You could add some thin slices of parmesan as well, bon appétit.

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