This recipe can be tweaked to your own liking, depending on how many chicken breasts, endives and radicchios you'd like in this grilled chicken paillards. Feel free to play around with numbers and proportions.
Pound chicken breasts to quarter-inch thickness, brush them with olive oil, and season with salt and pepper. Cut the endive and radicchio into halves, brush the cut side with olive oil, and season with salt and pepper. Cut three or four lemons in half and brush the cut side with olive oil. on a hot grill, cook the chicken, turning it once, until it’s brown and done, about three minutes per side; cook the endive, radicchio, and lemons, cut side down, until browned, about four minutes. Serve the chicken with the vegetables, squeezing the grilled lemon over everything.