Grilled Chicken Paillards with Endive and Radicchio

1. 1

   Cut open two sides of a resealable plastic bag.

2. 2

   Place 1 chicken breast half in the bag; pound to 1/4-inch thickness using a meat pounder.

3. 3

   Transfer to a nonmetal container.

4. 4

   Repeat with the remaining chicken.

5. 5

   Add the marinade.

6. 6

   Chill for 2 hours.

7. 7

   Brush the endive and radicchio with the olive oil; sprinkle with salt and pepper; set aside.

8. 8

   Brush the cut sides of the lemons with olive oil.

9. 9

   Heat a grill or grill pan.

10. 10

    Remove the chicken from the marinade; grill until browned and cooked through, 2 to 3 minutes on each side.

11. 11

    Transfer to a serving platter.

12. 12

    Grill the endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed.

13. 13

    Serve on the platter with the chicken, garnished with rosemary and thyme.

* Per serving · 4 servings · Values may vary.

No additional tips available.