Chicken Paillards topped with Endive, Radishes and Haricots Verts Recipe Blueapronmeals

1. 1

   Prepare your ingredients: Heat a medium pot of salted water to boiling on high.

2. 2

   Slice the fingerling potatoes into 1/4-inch-thick discs.

3. 3

   Trim and thinly slice the radishes.

4. 4

   Roughly chop the cilantro.

5. 5

   Separate the leaves of the endive.

6. 6

   Peel and mince the garlic, smashing until it resembles a paste.

7. 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. 8

   Using the bottom of a pan or a flat meat mallet, pound the chicken to an even 1/4-inch thickness.

9. 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

* Per serving · 4 servings · Values may vary.