While we are on the subject of dishes that I have been withholding since I spent time at my mom's house, I might as well confess to this one as well.  Perfectly cooked chicken enfolded in creamy avocado and tangy, crunchy, bright pomegranates.  Wonderful.


I've withheld it so long that I can only cross my fingers and hope that pomegranates are still at Stanley's Fruit Market in time for you to make this. 



Chicken Paillards with Avocado and Pomegranate Salsa

Originally from Fine Cooking 103, p. 51

Serves 4


Four 4- to 6-oz. boneless, skinless chicken breast halves

1/4 cup fresh lemon juice 
3 Tbs. extra-virgin olive oil 
1 Tbs. pomegranate molasses 
Kosher salt and freshly ground black pepper


1 large lemon 
1/2 medium pomegranate 
3 small scallions, white and light-green parts only, thinly sliced 
2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice 
2 Tbs. extra-virgin olive oil 
2 tsp. chopped fresh flat-leaf parsley 
1 tsp. finely diced seeded jalapeño 
1 tsp. pomegranate molasses 
Kosher salt 



Prepare the Chicken


Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.


Make the Salsa


Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.


Cook the Chicken


Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.



0 #1 Sarah K. 2011-02-07 15:36
Oh my, this might be the biggest craving I've had for any food EVER!!! Definitely going keep track of this little beauty!

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