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Only quantities of ingredients are changed; recipe Directions below will not reflect those changes.


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

    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.

    Brief Description

    Chicken breasts are butterflied open, pounded down, and cooked in a skillet in batches; served topped with Greek salad.

    Main Ingredient:


    Category:  Poultry

    Cuisine:  Greek

    Prep Time: 25 min
    Cook Time: 15 min


    Rachael Ray Magazine

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    Posted On:

    August 24, 2017

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