Recipe Detail

Greek Style Chicken Paillard

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  1. 4 - boneless, skinless chicken breasts (6 to 8 oz. each) tenderloin removed
  2. - salt and pepper
  3. 1 teaspoons - dried oregano lightly crushed
  4. 2 heads - gem lettuce (about 3 to 4 cups) chopped
  5. 1 pints - cherry tomatoes halved
  6. 1/3 - English cucumber chopped
  7. 1 cups - mixed fresh mint and flat-leaf parsley leaves coarsely chopped
  8. 1/2 cups - pitted Kalamata olives coarsely chopped
  9. 1 cups - crumbled Greek feta
  10. 1/2 - red onion chopped
  11. 4 - pepperoncini chopped
  12. 1 - lemon juiced
  13. 2 tablespoons - extra-virgin olive oil
  14. 2 tablespoons - olive oil


Working with one 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 about 1/4-inch thickness. Season chicken with salt, pepper and oregano.

In a medium bowl, mix the lettuce, tomatoes, cucumber, herbs, feta, olives, onion and pepperoncini. Drizzle salad with lemon juice and about 2 tablespoons extra-virgin olive oil; season as desired.

In a large cast-iron or nonstick skillet, heat olive oil over medium-high heat. Working in two batches, cook the chicken until browned and just cooked through, turning once, about 4 to 6 minutes per batch.

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


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