Sesame-Crusted Chicken Paillards with Seaweed Salad

Name: Sesame-Crusted Chicken Paillards with Seaweed Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 907 grams boneless, skinless chicken breast halves (about each), washed and patted dry and trimmed of fat; 2 smalls Asian cucumbers, peeled and halved lengthwise; 2 Tbsps chopped fresh cilantro; 1 Tbsp kosher salt; 4 servings Kosher salt and coarsely ground black pepper; 4 red radishes, trimmed and cut into fine strips; 1 dried red chile pepper; 237 milliliters rice vinegar (not seasoned); 2 scallions (green and white parts), thinly sliced; 1 Tbsp toasted sesame oil; 118 milliliters sesame seeds; 59 milliliters soy sauce; 2 Tbsps sugar; 21 grams dried cut wakame seaweed

Sesame-Crusted Chicken Paillards with Seaweed Salad might be just the main course you are searching for. This recipe makes 4 servings with 468 calories, 54g of protein, and 19g of fat each. This recipe covers 36% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes about 45 minutes. Head to the store and pick up chile pepper, rice vinegar, sesame oil, and a few other things to make it today. To use up the sugar you could follow this main course with the Whole Wheat Refined Sugar Free Sugar Cookies as a dessert. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Combine the rice vinegar, sugar, and chile in a small saucepan and cook over medium heat until the sugar is dissolved, about 3 minutes.

Ingredients you will need

Rice Vinegar

Chili Pepper

Sugar

Equipment you will use

Sauce Pan

Remove the chile and discard. Stir in soy sauce and set aside to cool.

Ingredients you will need

Soy Sauce

Chili Pepper

Cover the dried wakame with warm water in a medium bowl and soak for 5 minutes.

Ingredients you will need

Wakame

Water

Equipment you will use

Bowl

Drain, squeeze dry, and set aside in a medium serving bowl.

Equipment you will use

Bowl

Scoop out the seeds from each cucumber half with a small spoon and slice each cucumber half thinly.

Ingredients you will need

Cucumber

Seeds

Sprinkle the salt over the sliced cucumbers and gently knead with your hands until the cucumber slices release their water, about 3 minutes.

Ingredients you will need

Cucumber

Water

Salt

Transfer the to a clean kitchen towel, wrap the towel around the cucumbers, and squeeze out as much water as possible.

Ingredients you will need

Cucumber

Water

Wrap

Equipment you will use

Kitchen Towels

Add to the bowl with the wakame.

Ingredients you will need

Wakame

Equipment you will use

Bowl

Add the radishes, cilantro, and scallions to the wakame and cucumbers.

Ingredients you will need

Cucumber

Green Onions

Cilantro

Radish

Wakame

Add half the rice vinegar mixture and 2 tablespoons of the sesame seeds. Toss to combine, and refrigerate until serving.

Ingredients you will need

Rice Vinegar

Sesame Seeds

Light a grill for direct high heat, about 500°F.

Equipment you will use

Grill

Coat the chicken breast halves with the sesame oil and the remaining 6 tablespoons sesame seeds.

Ingredients you will need

Chicken Breast Halves

Sesame Seeds

Sesame Oil

Place one of the breast halves on a large sheet of plastic wrap, season it with salt and pepper, top with another sheet of plastic wrap, and pound until uniformly 1/16 inch thick and the approximate diameter of a dinner plate. Set aside. Repeat with the remaining breast halves, using fresh sheets of plastic for each one.

Ingredients you will need

Salt And Pepper

Wrap

Equipment you will use

Plastic Wrap

Brush the grill grate and coat liberally with oil.

Ingredients you will need

Cooking Oil

Equipment you will use

Grill

Remove the plastic wrap from one side of 2 of the flattened breasts and place them on the grill so that they are spread out flat. The easiest way to do this is to support it from the plastic-wrapped side with your open hand and flip it onto the grill. Immediately lift off the sheets of plastic wrap. Grill until the chicken looks opaque at the edge, about 30 seconds. Flip with a spatula and grill 15 seconds on the other side.

Ingredients you will need

Whole Chicken

Spread

Wrap

Equipment you will use

Plastic Wrap

Spatula

Grill

Remove to a platter, cover to keep warm, and repeat with the other 2 chicken breast halves.

Ingredients you will need

Chicken Breast Halves

Serve each paillard spread out flat on a dinner plate; it should nearly cover the entire serving surface of the plate.

Ingredients you will need

Spread

Drizzle the remaining rice vinegar mixture over the paillards, and place a large mound of seaweed salad in the center of each one.

Ingredients you will need

Rice Vinegar

Seaweed

From Fire It Up: More Than 400 Recipes for Grilling Everything by Andrew Schloss and David Joachim. Text copyright © 2011 by Andrew Schloss and David Joachim; photographs copyright © 2011 by Alison Miksch. Published by Chronicle Books LLC.