January 20, 2016

Fast & Fabulous: Oregano Marinated Chicken Paillard & Greek Salad

If you're like me, a main focus of January is undoing the indulgence of the holiday season. As a year long fan of indulgence, however, I never like it to actually FEEL that way! Our latest "Fast & Fabulous" recipe for Oregano Marinated Chicken Paillard & Greek Salad is perfect for eating healthy without sacrificing one iota of flavor. This delicious dish features succulent grilled chicken cutlets served with a salad of crunchy romaine hearts, briny Kalamata olives, crispy cucumber and spicy pepperoncini studded with chunks of tangy feta cheese. While the preparation itself is fast, the chicken requires a bit of marinating, only 30 minutes to 2 hours, and it'll be perfectly delicious!

Chicken paillard is just a fancy way of referring to a piece of chicken that has been pounded thin so that it can be quickly sautéed or grilled. Because this is a "Fast & Fabulous" recipe, just purchase chicken cutlets which have been sliced thin so you don't have to do the pounding yourself. Standard chicken breasts are usually too thick to cook thoroughly in a pan or on a grill so in the interest of time, it's better to go with the thin sliced cutlets.

As for wine, I like the saying "if it grows together, it goes together" and a Greek white wine would be perfect with this recipe. We like the 2014 Semeli Moschofilero Feast from Peleponnese, Greece made entirely from the indigenous Moschofilero grape. It has bright notes of citrus and white flowers as well as a crisp, food-friendly acidity which harmonizes beautifully with the flavors of the salad. Alternatively, a wine with similar characteristics such as a crisp, tangy Sauvignon Blanc would also work nicely with this dish. I hope you enjoy our latest "Fast & Fabulous" recipe and to see more of these time saving, culinary gems, just click here.

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"OREGANO MARINATED CHICKEN PAILLARD + GREEK SALAD"

Serves 4-6

INGREDIENTS

For the chicken:
2 Tablespoons good olive oil
1 teaspoon dried oregano
Juice of 1 lemon
4-6 boneless, skinless chicken cutlets
Kosher salt & freshly ground black pepper
For the dressing:
1/2 cup good olive oil
3 Tablespoons red wine vinegar
Juice of 1 lemon
2 cloves of garlic, smashed & skin removed
1 1/2 teaspoons dried oregano
Kosher salt & freshly ground black pepper
For the salad:
3 hearts of romaine lettuce
3-4 ripe tomatoes, seeded and chopped into 1/2-inch chunks
1 English cucumber, peeled and cut in half lengthwise, then cut into 1/2-inch chunks
3/4 cup pitted Kalamata olives, coarsely chopped
1/2 cup feta cheese, cut into 1/2-inch chunks
10-12 pepperoncini peppers

INSTRUCTIONS

In a gallon-size ziploc bag or baking dish combine ingredients to marinate the chicken including the lemon juice, olive oil, oregano, a few pinches of Kosher salt and grinds of freshly ground black pepper. Add the chicken cutlets to the bag or dish and combine so that all sides of the chicken are coated in the mixture. Pop into the refrigerator to marinate for at least 30 minutes and up to 2 hours.
For the dressing, combine all the ingredients in a resealable plastic container and shake well to combine. Store in the refrigerator until ready to use, will last in the refrigerator for up to one week.
Assemble the salad by removing the tops and bottoms from romaine hearts and cutting them into 1-inch slices and place in large salad bowl. Add additional ingredients including chopped cucumber, tomatoes, olives, feta and pepperoncini to the salad and store in the fridge (for up to an hour), covered with a damp paper towel until ready to serve.
Heat a non-stick skillet or grill pan over med-high heat. Remove chicken cutlets from the bag or baking dish and add to the skillet, 2 to 3 at a time depending on the size of your pan. Cook until cutlets are golden brown and cooked through, about 3-4 minutes a side.
To serve, place a cooked chicken cutlet in the center of each plate. Toss salad and then top each cutlet with a generous portion of the salad and dress to taste.