Rachael Ray's Paillard "Pizzette" with 'Nduja, Greens & Eggs

'Nduja is a spicy, spreadable salami that adds tons of flavor to this dish.
Publish date:
paillard pizzette nduja greens eggs

Recipe by Rachael Ray

I buy 'nduja at Buon’Italia in NYC, but you can find it online at plenty of other places, including Amazon.

  • 4Servings


  • 4 boneless, skinless chicken breasts (6 to 8 oz. each)

  • Salt and pepper

  • 2 tbsp. chopped fresh rosemary

  • 4 tbsp. olive oil

  • 2 cloves garlic, crushed

  • 4 oz. ’nduja

  • 2 cups shredded provolone

  • Sliced pickled hot cherry peppers

  • 2 cups baby kale or arugula

  • 1/2 lemon, juiced (about 2 tbsp.)

  • About 1 tbsp. EVOO

  • 1 tbsp. butter

  • 4 eggs


1. Using a sharp knife, butterfly each chicken breast by cutting horizontally almost all the way through. Open each piece like a book; pound between sheets of plastic wrap until about 1/8 inch thick. Season the chicken with salt, pepper, and the rosemary.

2.  Heat a large nonstick griddle or cast-iron skillet over medium-high. Add 2 tbsp. olive oil, two turns of the pan. Add the garlic. Stir until fragrant, about a minute. Remove the garlic. Working with 2 pieces at a time, cook the chicken until browned, about 3 minutes. Turn and spread about 1 oz. ’nduja on each. Top with half the cheese. Cover the pan with foil and cook until the cheese melts and the chicken is cooked through, about 1 minute. Transfer to plates. Add the remaining 2 tbsp. oil to the skillet and repeat with the remaining chicken, ’nduja, and cheese. Top with the cherry peppers.

3. In a large bowl, toss the kale, lemon juice, and EVOO.

4. In a large nonstick skillet, melt the butter over medium heat. Crack in the eggs. Cook for about 3 minutes for set whites and runny yolks. Top each pizzette with an egg. Serve with the salad.