tasty tuesday ~ chicken paillard w/ greek salad...

This chicken was moist and the greek salad a perfect compliment for a summer meal

Last week I shared that we eat a lot of chicken in our household. I was looking for some new recipes using chicken breasts which happened to be on sale this past month. With grilling season upon us, I needed a little inspiration. This part of the chicken is very tricky to cook. Undercooking will lead to food poisoning and over cooking makes the breast dry and resembling sawdust. 

There is also the flavor component to consider. Chicken breasts are a blank canvas when it comes to flavor. I have been enjoying the talk show The Chew which features the Iron Chef Michael Symon. He shared this recipe a few weeks ago and my mouth was watering as I watched. It came together so quickly and I wished I had smell-a-vision.  I knew I had to make it.

This particular recipe calls for marinading the chicken for 30 minutes. This is the first step in adding flavor to the dish. I really love this marinade. It's easy to make and packs a lovely flavor punch. The acidity of the red wine vinegar balances nicely with the garlic and fresh oregano. I will be making this one again. The direction for grilling the breasts were spot on as far as the timing. These were moist and so stinking good!

It's the perfect summer meal. 

Celebrate the Feast!
This weeks recipe is being shared with  Nap Time CreationsBalancing Beauty and Bedlam , Totally Tasty Tuesday @ Mandy's Recipe BoxDomestically Divine Homemaking Link UpWhat's Cooking Wednesday @ Tales from the Fairy Blogmother, Raising Homemakers, Delicious DishesTempt Your Tummy Tuesday, The Kids in the Kitchen Link-up @ Young Living Oil Lady,  The King's Court IVThis Chic CooksCast Party Wednesday @ Lady behind the CurtainTuesdays at the Table33 Shades of Green, Full Plate @ Miz Helen's Country CottageFriday Flair @ Whipperberry as well as the Hearth and Soul Blog Hop@21st Century Housewife. Head on over to their blogs and check out other fabulous recipes.

Michael Symon's Grilled Chicken Paillard

Recipe by Michael Symon on The Chew

4 Boneless and skinless Chicken Breasts

For the Marinade/Vinaigrette:
2 cloves Garlic (sliced)
1/2 cup Red Wine Vinegar
3 tablespoon Fresh Oregano (chopped)
1 cup Extra Virgin Olive Oil
salt and pepper

For the Salad:
1 Cucumber (thinly sliced)
1/2 Red Onion (sliced)
8 ounce Feta (crumbled)
1/4 cup Mint - torn
1/2 cup Olives
1 heart Romaine (shaved)

For the Dressing/Marinade:
2 cloves Garlic (sliced)
1/2 cup Red Wine Vinegar
3 tablespoon Fresh Oregano (chopped)
1 cup Extra Virgin Olive Oil
salt and pepper 

For the Marinade/Vinaigrette: 
In a bowl, combine the garlic, red wine vinegar, fresh oregano, a pinch of salt and pepper, and combine. Add the extra virgin olive oil in a steady stream, whisking to emulsify.

 Chicken Breasts:
Using a mallet and a piece of plastic wrap, pound the chicken breasts until about 1/2-inch thick.
Place chicken into a bowl, and pour half of the vinaigrette over the chicken, reserving the rest of the vinaigrette to dress the salad. 

Toss the chicken to coat, cover the bowl, and let it marinate for at least a half hour. Discard any remaining marinade after chicken is removed.

    Bring a grill or grillpan to medium-high heat. Arrange the chicken on the grillpan, cooking for about 3 to 4 minutes per side, or until juices run clear when pricked with a fork.

For the Salad: 
Meanwhile, toss together the cucumber, red onion, feta, mint, olives and shaved romaine.

 Add the remaining vinaigrette and toss to coat. 

Check seasonings and adjust if necessary.

   Place the chicken on each of the plates and top with a generous amount of the salad to serve.