Grilled Chicken Paillards with Endive and Radicchio
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.
- 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
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.