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Grilled Chicken Paillards with Endive and Radicchio

Charcoal-grilled chicken paillards, radicchio, and endive make a simple and delicious main course for a summer dinner party.

  • Servings: 6

Photography: David Sawyer

Source: Martha Stewart Living, June 2001

Ingredients

  • 3 whole boneless, skinless chicken breasts, split (about 2 pounds)
  • 1 recipe Basic Marinade
  • 3 heads endive, halved lengthwise
  • 2 large heads radicchio, each cut in 6 wedges
  • 2 tablespoons extra-virgin olive oil
  • Coarse salt and freshly ground pepper
  • 3 lemons, cut in half crosswise
  • Rosemary sprigs, for garnish
  • Thyme sprigs for garnish

Directions

  1. Cut open two sides of a resealable plastic bag. Place 1 chicken-breast half in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chicken. Add marinade. Chill for 2 hours.

  2. Brush endive and radicchio with olive oil; sprinkle with salt and pepper; set aside. Brush cut sides of lemons with olive oil.

  3. Heat a grill or grill pan. Remove chicken from marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to serving platter.

  4. Grill endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on platter with chicken, garnished with rosemary and thyme.

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