So I had my dinner all planned. I knew I had to cook and eat between returning from Karate and going to book club. Unfortunately, I forgot to defrost the chicken before I left. Luckily, this recipe is so quick and easy that as soon as the chicken was defrosted, the meal was ready in about 20 minutes.
Emeril's chicken paillards with chickpea relish and arugula (from Everyday Food magazine)
2 boneless, skinless chicken breast halves (6-8 oz each)
4 TBSP extra-virgin olive oil, plus more for the pan
2 TBSP fresh lemon juice, plus lemon wedges for serving
coarse salt and ground pepper
1 can (15 oz) chickpeas, rinsed and drained
1/4 small red onion, thinly sliced crosswise
2 TBSP chopped fresh basil
1 bunch fresh arugula, tough stems removed
1. Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until 1/4 inch thick.
2. In a shallow dish, combine 2 TBSP oil and 1 TBSP lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over med-high heat; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
3. In a bowl, toss together chickpeas, onion, basil, 2 TBSP oil and 1 TBSP lemon juice; seasons with salt and pepper.
4. Top chicken with chickpea relish; serve with arugula and lemon wedges.
This chicken dish is quick and light. The lemony sauce is the perfect complement to the meat and veggies. Plus, I like to say arugula and garbanzo beans. (I rarely call them chickpeas) All you need is some bread on the side. The chickpea relish is a great side for any grilled dish.
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2 comments:
sounds so simple, clean, healthy and delicious! :)
I've got to try this one. I LOVE chickpeas. I've been known to toss a can of chickpeas with some herbs and olive oil and bake them until the edges are slightly crispy. The kids are lucky if I share.
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