s EMERIL'S CHICKEN PAILLARDS WITH CHICKPEA RELISH AND ARUGULA ****
s 
|
s EMERIL'S CHICKEN PAILLARDS WITH CHICKPEA RELISH AND ARUGULA ****
s |
|
Ingredients
|
|
||||
|
Instructions *** 2-19-19 very good, super easy.......ezpz!!! *** Emeril really enjoys the spiciness of the arugula in this dish, but you can use another variety of fresh greens, such as baby spinach or a mesclun blend. Source: Everyday Food, April 2009 15 mins 15 mins 4 TOTAL TIME PREP SERVINGS THE FOOD NEWSLETTER Great tips & recipes delivered to your inbox. SIGN ME UP Wooden Spoons INGREDIENTS 2 boneless, skinless chicken breast halves (6 to 8 ounces each) 4 tablespoons extra-virgin olive oil, plus more for pan 2 tablespoons fresh lemon juice, plus lemon wedges for serving Coarse salt and ground pepper 1 can (15 ounces) chickpeas, rinsed and drained 1/4 small red onion, thinly sliced crosswise 2 tablespoons chopped fresh basil 1 bunch fresh arugula, tough stems removed DIRECTIONS 1. Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick. 2. In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side. 3. In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper. 4. Top chicken with chickpea relish; serve with arugula and lemon wedges. This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
|||||
|
|
|||||
