Paillards are boneless pieces of meat pounded thin for quick cooking.Plus: More Chicken Recipes and Tips

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Robbin Haas
January 1998

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Recipe Summary test

Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a medium bowl, combine the papaya, bell pepper, onion, poblano, cilantro, lime juice and cinnamon. Season with salt and black pepper and let stand for 30 minutes.

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  • Season the chicken on both sides with salt and black pepper. Divide the vegetable oil between 2 large nonstick skillets and heat. Add the chicken and cook over high heat until browned on the bottom, about 2 minutes. Turn and cook until done, about 2 minutes longer. Transfer the chicken to warmed plates and top with the salsa and Papaya Syrup.

Notes

One Serving

Calories 236 kcal, Total Fat 5.6 gm, Saturated Fat 1 gm.

Suggested Pairing

The fruity, fragrant, spicy salsa makes these sautéed chicken breasts a natural for a fragrant but dry white such as Viognier.

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