Chicken Paillards

topped with Endive, Radishes & Haricots Verts

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From the Test Kitchen

Belgian endive is a prize vegetable not just because of its smooth, crunchy leaves and unique tangy flavor, but also because it’s one of the most difficult vegetables in the world to grow. The two-step process involves growing the roots in a field, then growing the leaves in a dark cellar. Like white asparagus that’s also grown in the dark, endives maintain their pale color due to a lack of sunlight.

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Nutrition

PER SERVING
Calories

Cals (est.)

fresh

ingredients

5 to 6 oz Fingerling Potatoes
5 oz Haricots Verts
4 Radishes
1 bunch Cilantro
1 Belgian Endive
1 clove Garlic
2 Boneless, Skinless Chicken Breasts
1 Lime

step-by-step

instructions

Cook Along

1 Prepare your ingredients:

Heat a medium pot of salted water to boiling on high. Slice the fingerling potatoes into ¼-inch-thick discs. Trim the stems off the haricots verts. Trim and thinly slice the radishes. Roughly chop the cilantro. Separate the leaves of the endive. Peel and mince the garlic, smashing until it resembles a paste.

2 Prepare the chicken:

With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway through the thickness of the meat so you can open it like a book. Using the bottom of a pan or a flat meat mallet, pound the chicken to an even ¼–inch thickness.

3 Cook the haricot verts & potatoes:

Fill a medium bowl with ice water. Add the haricots verts to the pot of boiling water. Cook 2 to 4 minutes, or until bright green and tender-crisp. With a slotted spoon, transfer the haricots verts to the ice water, leaving the pot of water boiling. Add the potatoes to the still boiling water and cook 6 to 7 minutes, or until tender when pierced with a fork. Drain thoroughly.

4 Cook the chicken:

While the potatoes boil, cook the chicken. Season the chicken all over with salt and pepper. In a large pan, heat some olive oil on medium-high until hot. Add the chicken and cook 2 to 4 minutes per side, or until cooked through.

5 Make the dressing:

In a small bowl, whisk together the juice of half the lime, the garlic paste, and about 2 tablespoons of olive oil. Season with salt and pepper to taste.

6 Dress the vegetables & enjoy:

Drain the haricots verts and add them to a large bowl, along with the drained potatoes, radishes, endive, and cilantro. Season the vegetables with salt and pepper. Add a few spoonfuls of the dressing (you may have extra dressing) and toss to coat. Place a piece of chicken on each of 2 plates. Top each piece of chicken with the dressed vegetables. Enjoy!