SERIOUSLY SIMPLE: Chicken Paillard with Mexican Pesto Vinaigrette: Simple and elegant
By Diane Rossen Worthington, Tribune Media Services
on
Vinagrette:
1/3 cup favorite vinaigrette
1 tablespoon Mexican Pesto (see below)
6 (6) ounce chicken breast halves, skinned
Juice of 1 lemon
1/4 cup Mexican Pesto (see below)
Salt and freshly ground black pepper
1. Combine the vinaigrette and pesto in a small bowl and mix until blended. Reserve.
2. Place each chicken breast half between 2 pieces of plastic wrap. Use the smooth side of a mallet or the bottom of a saucepan to evenly pound them 1/4-inch thick.
3. Place the paillards on a baking sheet and squeeze the lemon juice over them on both sides. Spread a thin layer of pesto on each side of each paillard.
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