Sautéed Chicken Paillards with Greek Salad

Name: Sautéed Chicken Paillards with Greek Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Mediterranean, European, Greek
Ingredients: 12 arugula leaves, torn into pieces; 237 milliliters cherry tomatoes, halved; 680 grams skinless, boneless chicken cutlets each), about 1/2 inch thick; 1 kirby cucumber or 1/2 unwaxed cucumber, cut into 1/2-inch dice; 113 grams feta cheese, crumbled; 1 Tbsp fresh lemon juice; 12 mint leaves, torn into pieces; 59 milliliters extra-virgin olive oil; 0 teaspoons crumbled dried oregano; 4 servings Salt and freshly ground pepper; 1 large scallion, thinly sliced

Sautéed Chicken Paillards with Greek Salad might be a good recipe to expand your main course recipe box. This gluten free and primal recipe serves 4. One serving contains 410 calories, 41g of protein, and 24g of fat. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes approximately 45 minutes. Head to the store and pick up scallion, lemon juice, salt and pepper, and a few other things to make it today. To use up the lemon juice you could follow this main course with the Lemon Shortbread Cookies with Lemon Icing

Instructions

Rub the chicken with 1 tablespoon of the olive oil and the oregano and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Olive Oil

Whole Chicken

Oregano

Dry Seasoning Rub

In a large bowl, mix 2 tablespoons of the olive oil with the lemon juice and season with salt and pepper.

Ingredients you will need

Salt And Pepper

Lemon Juice

Olive Oil

Equipment you will use

Bowl

Add the feta, tomatoes, cucumber, scallion, arugula and mint. Season the salad with salt and pepper and toss well.

Ingredients you will need

Salt And Pepper

Cucumber

Green Onions

Tomato

Arugula

Feta Cheese

Mint

In each of 2 large skillets, heat 1 tablespoon of olive oil until shimmering.

Ingredients you will need

Olive Oil

Add the chicken cutlets and cook over high heat until golden on the bottom, about 5 minutes. Turn the chicken and cook just until done, about 2 minutes longer.

Ingredients you will need

Chicken Cutlet

Whole Chicken

Transfer the chicken to plates, spoon the salad on top or alongside and serve.

Ingredients you will need

Whole Chicken

Equipment

Bowl

Ingredients

Servings:

arugula leaves, torn into pieces 237milliliters

cherry tomatoes, halved 680grams

skinless, boneless chicken cutlets each), about 1/2 inch thick 1

kirby cucumber or 1/2 unwaxed cucumber, cut into 1/2-inch dice 113grams

feta cheese, crumbled 1Tbsp

fresh lemon juice 12

mint leaves, torn into pieces 59milliliters

extra-virgin olive oil 0teaspoons

crumbled dried oregano 4servings

Salt and freshly ground pepper 1large

scallion, thinly sliced

Recommended wine: Agiorgitiko, Assyrtiko, Moschofilero

Greek on the menu? Try pairing with Agiorgitiko, Assyrtiko, and Moschofilero. If you feel like going Greek with your Greek food, assyrtiko and moschofilero are both lovely white wines to pair with chicken, seafood, etc. Agiorgitiko is a full bodied red suitable for roasted meats and lamb. You could try Skouras Saint George Agiorgitiko. Reviewers quite like it with a 4.1 out of 5 star rating and a price of about 18 dollars per bottle.