Grilled Chicken Pillard
Source of Recipe
KTUU
Recipe Introduction
Al Levinsohn, chef and owner of the Kincaid Grill.
List of Ingredients
4 boneless, skinless chicken breasts
3 tablespoons of olive oil
1 tablespoon of wine vinegar
3 ounces of fresh herbs (rosemary, thyme, parsley, sage)
1 tablespoon of fresh garlic, choppedSalt and pepper to taste Recipe
1. Pound out chicken breasts to form pillard. Chicken should be as thin as possible just before tearing.
2. Combine all ingredients, with exception of salt, to prepare marinade. Coat chicken in marinade for at least 1 hour and up to 4 hours. Set aside.
Summer Salad
4 cups of mixed field greens or wild lettuce
1 avocado, peeled, pitted, diced
1/2 cup of red onions, julienne
2 oranges, segmented
1 tomato, quartered
4 ounces of balsamic vinaigrette (recipe follows)
Procedure
1. Combine all ingredients and toss just prior to serving.
Balsamic Vinaigrette
1 tablespoon of Dijon mustard
1/4 cup of balsamic vinegar
1 tablespoon of shallots, sliced
3/4 cup of good quality olive oil
Salt and black pepper to taste
Procedure
1. Combine all ingredients, except oil, in a blender. With motor running, drizzle in oil to emulsify.
Vinaigrette can be prepared up to one week in advance.
Final assembly
1. Heat charcoal or gas grill on high until hot.
2. Remove chicken from marinade and allow it to drain excess oil off. Season with salt and pepper and grill quickly over high heat. Do not overcook.
3. Baste chicken with remaining marinade and continue cooking until cooked through.
4. Place on a large serving platter with tossed summer salad in center. Garnish with fresh herb sprigs.
Serves 4.
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