Chicken Paillard with Panzanella Salad

12 mins
Serves 1
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Directions

  1. 1Finely chop the red onion.
  2. 2Finely chop the red onion.
  3. 3Finely chop the red onion.
  4. 4In a bowl, combine the chopped red onion, cherry tomatoes, cucumbers, fresh dill, olive oil, salt, and pepper.
  5. 5In a bowl, combine the chopped red onion, cherry tomatoes, cucumbers, fresh dill, olive oil, salt, and pepper.
  6. 6In a bowl, combine the chopped red onion, cherry tomatoes, cucumbers, fresh dill, olive oil, salt, and pepper.
  7. 7Grate the lemon zest into the bowl and mix well.
  8. 8Grate the lemon zest into the bowl and mix well.
  9. 9Grate the lemon zest into the bowl and mix well.
  10. 10Place the chicken breast on a piece of parchment paper.
  11. 11Place the chicken breast on a piece of parchment paper.
  12. 12Place the chicken breast on a piece of parchment paper.
  13. 13Drizzle olive oil and rosemary over the chicken breast.
  14. 14Drizzle olive oil and rosemary over the chicken breast.
  15. 15Drizzle olive oil and rosemary over the chicken breast.
  16. 16Heat olive oil in a frying pan over medium heat.
  17. 17Heat olive oil in a frying pan over medium heat.
  18. 18Heat olive oil in a frying pan over medium heat.
  19. 19Cook the chicken breast in the pan for a few minutes per side, until golden brown and cooked through.
  20. 20Cook the chicken breast in the pan for a few minutes per side, until golden brown and cooked through.
  21. 21Cook the chicken breast in the pan for a few minutes per side, until golden brown and cooked through.
  22. 22Serve the chicken breast on a plate.
  23. 23Serve the chicken breast on a plate.
  24. 24Serve the chicken breast on a plate.
  25. 25Top the chicken with the prepared salad.
  26. 26Top the chicken with the prepared salad.
  27. 27Top the chicken with the prepared salad.

Ingredients

  • 1 red onion
  • 1 red onion
  • 1 red onion
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cherry tomatoes
  • 1 cup cucumbers
  • 1 cup cucumbers
  • 1 cup cucumbers
  • 1 handful fresh dill
  • 1 handful fresh dill
  • 1 handful fresh dill
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 2 tablespoons olive oil
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch freshly ground black pepper
  • 1 pinch freshly ground black pepper
  • 1 pinch freshly ground black pepper
  • 1 lemon
  • 1 lemon
  • 1 lemon
  • 1 chicken breast
  • 1 chicken breast
  • 1 chicken breast
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh rosemary

Equipment

knifecutting boardbowlgraterparchment paperfrying panforkwooden spatula