Paillards Of Chicken With Pepper And Onion Salad

Ingredients

The salad:

• 1 each red, green and yellow bell peppers, stemmed, cored, deribbed and sliced into thin strips
• 1 red onion, peeled and very thinly sliced
• 2 oranges, peeled of all skin and pith and cut between membranes into sections
• Salt and freshly ground pepper to taste

The chicken:

• ½ cup cornmeal
• ¼ cup flour
• ¼ teaspoon cayenne
• ¼ teaspoons ground fennel seeds
• 4 boneless, skinless half-breasts of chicken, flattened to almost 1/4 inch
• 1 teaspoon olive oil

• Nutritional Information

  • Nutritional analysis per serving (4 servings)

    494 calories; 18 grams fat; 4 grams saturated fat; 0 grams trans fat; 7 grams monounsaturated fat; 3 grams polyunsaturated fat; 41 grams carbohydrates; 4 grams dietary fiber; 10 grams sugars; 40 grams protein; 111 milligrams cholesterol; 243 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.
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Four servings

Preparation

1. Toss salad ingredients together in a glass or ceramic bowl and set aside.
2. Combine the cornmeal, flour, cayenne and ground fennel on a plate. Coat each piece of chicken in the cornmeal mixture.
3. Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot. Add the oil. Place the chicken in the skillet and saute until golden brown and cooked through, about 2 minutes per side. Place 1 piece of chicken on each of 4 plates, top with the salad and serve immediately.

15 minutes