JOIN OUR EMAIL LIST:

RECIPES

Herb Chicken Paillards with Artichoke-Tomato Salsa

Adapted from Gourmet Made Simple

(4) 6-8 oz DLM Boneless, Skinless Chicken Breast Cutlets
2 Tbsp Vera Jane's Extra-Virgin Olive Oil
1 lemon, halved and juiced
2 tsp oregano
1 clove garlic, peeled and slightly smashed
Salt and pepper
Salsa:
1 cup fresh tomatoes, chopped
1/3 cup artichoke hearts, quartered
1/4 cup Kalamata olives, chopped
2 Tbsp fresh basil, chopped
1 clove garlic, minced
1 Tbsp Italian parsley, chopped
1 Tbsp Aunt Vera's Italian Red Wine Vinegar
1 tsp Vera Jane's Extra-Virgin Olive Oil
Salt and pepper

Combine salsa ingredients in a medium bowl, season with salt and pepper. Salsa can be made up to one day in advance, but bring to room temperature before serving.



Preheat grill or grill pan to high heat. Place chicken cutlets in a large zip-top plastic bag. Add olive oil, lemon juice, oregano, garlic, salt, and pepper. Turn to coat chicken, marinate in the refrigerator 15 minutes.



Oil grill grates or pan. Grill cutlets two to three minutes per side, or until lightly browned and cooked through. Remove chicken from grill and serve with salsa.

Makes 4 servings

Click here for a printable version