Recipes

Chicken Paillard with Smoked Paprika Dressing 

Craig Wong's Chicken Paillard with Smoked Paprika Dressing  Craig Wong's Chicken Paillard with Smoked Paprika Dressing  (The Good Stuff)
Portions
2

Ingredients

  • ---FOR THE DRESSING---
  • 2 lbs, pounded chicken breast
  • Your favourite all purpose seasoning
  • 3 tbsp olive oil
  • 1 tbsp smoked paprika
  • Zest & juice of 1 orange
  • 1 tbsp sherry vinegar (or red wine vinegar)
  • Salt and pepper

Directions

  1. Season chicken with your favourite all-purpose seasoning.
  2. Whisk together olive oil, smoked paprika, orange zest & juice, vinegar, salt, and pepper.
  3. Grill over medium-high heat until golden and cooked through.
  4. As soon as the chicken comes off the grill, slice and toss in the smoked paprika dressing.
  5. Serve topped with fresh herbs or with a crisp salad

Notes:

  • Pounded chicken breast paillards (about ¼–½ inch thick) will cook very quickly—about 2–3 minutes per side on a hot grill. 
  • Grill at medium-high heat (around 400–450°F), not walking away from the grill as—these dry out fast. Pull at 160–165°F internal temp and let rest a minute)