Renaissance Minneapolis Hotel, The Depot: Chicken Paillard

Randy Gallegos with the Milwaukee Road Restaurant stopped by to make a tasty recipe and offer a deal that’s perfect for a holiday night out. Check out the Dot Com Deal for Renaissance Minneapolis Hotel, The Depot, click here.

Chicken Paillard Recipe

4 Amish Chicken Breast
1/2 tsp Crushed Garlic
1 tsp Basil (Chiffonade)
1 tsp Flat Leaf Parsley (Chiffonade)
2 oz. Extra Virgin Olive Oil
To taste Cracked Black Pepper
To taste Kosher Salt
8 oz. Arugula
1 cup Pear Tomatoes
4 oz. Pecorino Romano Cheese

• Pound chicken between two sheets of parchment paper until thin (approximately ¼ inch thickness)
• Marinate chicken with garlic, basil, parsley and olive oil then season to taste
• Sear chicken until cooked to 165 degrees and set aside
• Char tomatoes in hot skillet
• Toss arugula in mixing bowl with olive oil, salt and pepper
• On serving plate arrange layer of arugula, place chicken on bed of arugula and then add some additional arugula on top of chicken
• Top with tomatoes, cheese and drizzle with extra virgin olive oil

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