Grilled Chicken Paillards with Endive and Radicchio

Staff Writer
Grilled Chicken Paillards with Endive and Radicchio
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This recipe can be tweaked to your own liking, depending on how many chicken breasts, endives and radicchios you'd like in this recipe. Feel free to play around with numbers and proportions.

4
Servings
Deliver Ingredients

Ingredients

  • Chicken breasts, pounded to ¼-inch thickness
  • Olive oil
  • Salt and pepper
  • 1 endive, cut in half
  • 1 radicchio, cut in half
  • 3–4 lemons, cut in half

Directions

Brush the chicken with olive oil, and season with salt and pepper. Brush the cut sides of the endive and radicchio with olive oil, and season with salt and pepper. Brush the cut side of 3 or 4 lemons with olive oil.

On a hot grill, cook the chicken, turning it once, until it’s brown and done, about 3 minutes per side; cook the endive, radicchio, and lemons, cut side down, until browned, about 4 minutes. Serve the chicken with the vegetables, squeezing the grilled lemon over everything.

Grilled Chicken Shopping Tip

When buying chicken, make sure to ask for it to be placed in a separate plastic bag, to minimize the risk of cross-contamination.

Grilled Chicken Cooking Tip

Allow meat to rest for at least ten minutes before slicing into it; otherwise, the juices will leak out.

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