Chicken Paillards topped with Endive, Radishes and Haricots Verts Recipe Blueapronmeals – a delicious recipe with Potatoes, Verts, Cilantro, Endive, Garlic, Chicken Breasts. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare your ingredients: Heat a medium pot of salted water to boiling on high.
2
Slice the fingerling potatoes into 1/4-inch-thick discs.
3
Trim and thinly slice the radishes.
4
Roughly chop the cilantro.
5
Separate the leaves of the endive.
6
Peel and mince the garlic, smashing until it resembles a paste.
7
Prepare the chicken: With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway though the thickness of the meat so you can open it like a book.
8
Using the bottom of a pan or a flat meat mallet, pound the chicken to an even 1/4-inch thickness.
9
For further instruction with a step by step photo guide please visit: http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil-butter
193
kcal
Calories
2
g
Fat
25
g
Carbs
19
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 8 ingredients. The key ingredients include: 5 to 6 Ounces Fingerlings Potatoes, 5 Ounces Haricots Verts, 4 Radishes, 1 Bunch Cilantro, and more.
Yes, Chicken Paillards topped with Endive, Radishes and Haricots Verts Recipe Blueapronmeals falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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