Chicken Paillard on Mixed Baby Greens with Black Olive Vinaigrette

Ingredients

4 boneless skinless chicken breast halves Olive oil

Lemon-Garlic Wet Rub: 2 large cloves of garlic, grated (use a SuperGrater) Zest of two lemons 1 teaspoon coarse sea salt or kosher salt ¼ teaspoon water ½ teaspoon ground pepper

1 tablespoon olive oil 1 lemon, cut into wedges 2 tablespoons chopped fresh parsley Strips of lemon zest for garnishing, optional Black Olive Vinaigrette (see below) 4 cups mixed baby greens

Special Equipment: meat pounder or rolling pin

Black Olive Vinaigrette

1 tablespoon fresh lemon juice 2 tablespoons red-wine vinegar 1 small clove garlic, grated (use the SuperGrater) 1 teaspoon Dijon mustard 1/3-1/2 cup best-quality extra-virgin olive oil 2 Tablespoons black-olive puree or tapenade Zest of 1 lemon 1/8 teaspoon red chile pepper flakes Kosher salt Freshly ground white pepper

Methods/steps

Grilling Method: Direct/Medium Heat

Rinse and dry each chicken breast, remove tenderloin if still attached. Brush lightly with oil on both sides (this will make the pounding easier). Place each chicken breast between two pieces of parchment or waxed paper about 8"" x 8"". Using a meat pounder (or rolling pin) flatten each breast to about ¼ inch in thickness. Note: these thin pieces of chicken are referred to as ""paillard."" Set aside.

Mix garlic, lemon zest, salt and water in a mortar or a shallow bowl. Grind with the pestle or the back of a fork. Add pepper and grind again to mix. Divide mixture into 4 equal portions. Brush each piece of chicken ""paillard"" with olive oil on both sides. Rub each piece with a quarter of the wet rub mixture on both sides making sure to coat evenly. (Note: the rub is very flavorful and will be too strong if left in clumps on the pieces of chicken.) Using tongs, place the paillards on the cooking grate directly over the heat for about 6 minutes, turning once halfway through the cooking time. When the chicken is marked and cooked through, remove from the grill. Immediately, squirt 1-2 lemon wedges over each piece of chicken and let sit for 2-3 minutes. Garnish with chopped parsley and strips of lemon zest, if desired. Serve topped with the Black Olive Vinaigrette on a bed of mixed baby greens.

Mix lemon juice, vinegar, garlic and mustard until smooth. Add 1/3 cup of olive slowly, mixing well to combine and emulsify. Add olive puree and mix well. Taste and if it is too acidic, add a little more olive oil. Finally, mix in the lemon zest and chile pepper flakes. Taste and add salt and pepper only if necessary.

Note: The olive puree and mustard both contain salt, so you may not need any extra salt.

Garlic Tip:The older the garlic, the stronger it tastes. If your garlic is a little past it's prime but hasn't started sprouting yet, you can still use it, just reduce the quantity by half if you don't like a strong garlic flavor. Likewise, if you love the taste of garlic and your garlic is extremely fresh and firm, increase the amount of garlic for a more pronounced flavor.

Main DishesElizabeth Karmel