Chicken Paillard

*for 2 servings

WHAT TO GRAB:

  • 1 organic chicken breast (large), butterflied into 2 thin pieces

  • about 1/4 cup flour (whole wheat, almond, coconut, whatever you’d like)

  • 1 egg

  • Salt, pepper, oregano & garlic powder to taste

  • Avocado oil

  • Arugula

  • Cherry tomatoes

  • Shaved parmesan

  • Balsamic glaze (can use balsamic vinegar if not - glaze is sweeter!)

  • Lemon juice

WHAT TO DO:

  1. Once the chicken breast is cut into 2 pieces, lay on a cutting board w/ plastic wrap over top and pound the chicken until thin.

  2. On a plate, mix together flour, salt, pepper, oregano & garlic powder

  3. In a small bowl, mix 1 egg w/ a splash of water until beaten together

  4. Use a brush and brush the chicken with egg wash

  5. Dip the chicken into flour mixture until coated

  6. Heat a small amount of oil in a large pan (spray works too, just make sure the pan is covered) and cooked the chicken on skillet until done

  7. While the chicken is cooking, mix up cut cherry tomatoes and arugula with lemon juice, parmesan, salt and pepper (optional little bit of oil here)

  8. Once chicken is done, add to salad and top with balsamic glaze

  9. ENJOY :)