1/2cupAvocado OilAny oil with a high smoke point will work
1tspPaprika
2cupsArugula
Salt
Quick Pickled Onions
1Red OnionSliced thin
1cupWarm Water
1/2cupapple cider vinegar
1 1/2tspSalt
1/2tspblack pepper
Instructions
Quick Pickled Onions
The morning before you're intending on making your chicken paillard, pickle the onions.
in a small bowl, combine apple cider vinegar, warm water, salt and black pepper. Add thinly sliced onions to a mason jar and pour over vinegar mixture. Allow to sit at room temperature for one hour, and then store in the fridge.
Chicken and Assembly
One at a time, pound out each chicken breast between two sheets of plastic wrap until they're about 1/4 Inch thick. Place pounded chicken breasts in a single layer in a casserole dish.
Combine Orange juice, juice of two limes and minced garlic to a bowl and whisk to combine, and pour over chicken. Cover and marinated for 30 minutes.
Remove chicken from marinade and pat dry with paper towels - discard marinade.
Generously salt and evenly distribute half of the paprika on the top sides of all of the chicken.
Preheat oven to 150F. Heat skillet over medium high heat and add Avocado oil to pan. One at a time, add the chicken to the hot pan by laying it away from you, paprika and salted side down. Season the other side with salt and 1/4 of the remaining paprika. Cook for three minutes and flip.
Cook the other side for four more minutes. Remove from skillet and place into the preheated oven to keep warm. Repeat with remaining pounded chicken breasts.
To serve, add a chicken breast to each plate, top with a handful of arugula and as many pickled onions as you'd like. Cut up remaining lime into fourths and squeeze over arugula and paillard.
Nutrition Facts
Citrus Paprika Chicken Paillard with Quick Pickled Onions
Amount Per Serving
Calories 466Calories from Fat 279
% Daily Value*
Fat 31g48%
Saturated Fat 4g25%
Cholesterol 72mg24%
Sodium 1014mg44%
Potassium 828mg24%
Carbohydrates 23g8%
Fiber 2g8%
Sugar 13g14%
Protein 26g52%
Vitamin A 583IU12%
Vitamin C 84mg102%
Calcium 64mg6%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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