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Chicken Paillards with Avocado and Pomegranate Salsa

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa.

Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.

Serves 4

Watch The Video
For the Chicken
Four 4- to 6-oz. boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
3 Tbs. extra-virgin olive oil
1 Tbs. pomegranate molasses
Kosher salt and freshly ground black pepper
For the Salsa
1 large lemon
1/2 medium pomegranate
3 small scallions, white and light-green parts only, thinly sliced
2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
2 Tbs. extra-virgin olive oil
2 tsp. chopped fresh flat-leaf parsley
1 tsp. finely diced seeded jalapeño
1 tsp. pomegranate molasses
Kosher salt

Prepare the Chicken

Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

Make the Salsa

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the Chicken

Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.

Serving Suggestions

Sprinkle the leftover pomegranate seeds over a Mixed Green Salad.

nutrition information (per serving):
Calories (kcal): 430; Fat (g): 29; Fat Calories (kcal): 260; Saturated Fat (g): 4.5; Protein (g): 26; Monounsaturated Fat (g): 19; Carbohydrates (g): 20; Polyunsaturated Fat (g): 3.5; Sodium (mg): 310; Cholesterol (mg): 65; Fiber (g): 9;
photo: Scott Phillips
From Fine Cooking 103 , pp. 51
December 30, 2009


user reviews

Star Star Star Star Star So good! I made my own molasses with Pom juice. My husband loved the bright fresh flavor. I will try it with cilantro next.
Star Star Star Star Star Loved it! The contrast in textures and temperatures between the chicken and salsa was amazing. Fresh, quick, delicious.
Star Star Star Star Star I made my own pomegranate syrup by buying POM pomegranate juice and reducing it. I make enough syrup for a couple of recipes as it keeps for a long time in the fridge. worked GREAT!! loved this recipe.
Star Star Star Star Star Swapped out the parsley for cilantro and thought it was excellent!
Star Star Star Star Star Absolutely delicious! I did not have pomegranate molasses on hand so I used a little regular molasses with some marionberry syrup instead. My husband loved it...I can't wait to make it again!
Star Star Star Star Star Delicious, fresh, colorful, nice balance of sweet to savory. I wouldn't change a thing, and you definitely wouldn't get the same effect without the pomegranate molasses. It added such nice glazed browning to the chicken and the aroma was a pleasant surprise. I quadrupled the recipe and had no issues, my family loved it.