Chicken Breasts and Endive With Fennel-Coriander Marinade

1. 1

   Place the coriander and fennel seeds in a spice grinder and process until coarsely ground.

2. 2

   Place them in a small bowl and whisk in the oil, lime juice, garlic, salt and pepper.

3. 3

   Split each chicken breast in half lengthwise to form two thin paillards.

4. 4

   Place them in a nonreactive bowl and toss with 2/3 of the marinade.

5. 5

   Place the endive in another nonreactive bowl and toss with the remaining marinade.

6. 6

   Cover the bowls and refrigerate for at least 1/2 hour and up to 6 hours.

7. 7

   Prepare a charcoal or gas grill.

8. 8

   Remove the chicken and endive from the marinade and grill until the chicken is just cooked through, about 5 minutes, and the endive is soft and browned, about 5 to 6 minutes.

9. 9

   (Alternatively, heat 2 large heavy skillets over high heat and preheat the broiler.

10. 10

    Cook the chicken, turning once, until just cooked through, about 5 minutes.

11. 11

    Place the endive on a sheet pan and cook in the broiler, turning occasionally, until tender and browned, 6 to 7 minutes.)

12. 12

    Transfer the chicken to a serving plate and surround with the endive.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.