Greek-Style Chicken Paillard

greek-style chicken paillard

Recipe by Rachael Ray

  • 4Servings


  • 4 boneless, skinless chicken breasts (6 to 8 oz. each), tenderloin removed
  • Salt and pepper
  • 1 tsp. dried oregano, lightly crushed
  • 2 heads gem lettuce, chopped (about 3 to 4 cups loosely packed)
  • 1 pt. cherry tomatoes, halved
  • 1/3 English cucumber, chopped (about 1  1/2 cups)
  • 1 cup (loosely packed) mixed fresh mint and flat-leaf parsley leaves, coarsely chopped
  • 1 cup crumbled Greek feta
  • 1/2 cup pitted Kalamata olives, coarsely chopped
  • 1/2 red onion, chopped
  • 4 pepperoncini, chopped
  • 1 lemon, juiced (about 1/4 cup)
  • About 2 tbsp. EVOO
  • 2 tbsp. olive oil


1. Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic wrap to 1/8 to 1/4 inch thick. Season the chicken with salt, pepper and the oregano.

2. In a medium bowl, mix the lettuce, tomatoes, cucumber, herbs, feta, Kalamata olives, onion and pepperoncini. Drizzle the Greek salad with the lemon juice and about 2 tbsp. EVOO; season.

3. In a large cast-iron or nonstick skillet, heat the olive oil, two turns of the pan, over medium-high.

4. Working in two batches, cook the chicken until browned and just cooked through, turning once, 4 to 6 minutes per batch.

5. Divide the chicken among plates and top with the Greek salad.

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