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Old 01-30-2007, 09:19 PM
lifeisgood lifeisgood is offline
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Join Date: Jul 2006
Posts: 19
Default Grilled Chicken Paillard with Tomato-Cucumber Relish and Bruschetta

Grilled Chicken Paillard with Tomato-Cucumber Relish and Bruschetta

Four 6-ounce boneless, skinless chicken breast halves
1 large Creole or other vine-ripened tomato, cored and cut into 1/2-inch dice
1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
3 tablespoons finely sliced green onions, green tops only
3 tablespoons plus 2 teaspoons extra virgin olive oil
Salt (to taste)
Freshly ground black pepper
2 teaspoons fresh lemon juice
Emeril's Original Essence, or Creole Seasoning (recipe below)
1 bunch fresh arugula, tough stems removed, washed and spun dry
Bruschetta, recipe below

Emeril's Essence:
5 tablespoons sweet paprika
1/4 cup salt
1/4 cup garlic powder
2 tablespoons freshly ground black pepper
2 tablespoons onion powder
2 tablespoons cayenne
2 tablespoons dried oregano
2 tablespoons dried thyme

Preheat the grill to high (500 F). Clean the grill while it is heating with a metal wire grill brush and season with a tightly rolled kitchen cloth coated in vegetable or olive oil.

Place each chicken breast half between two sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4-inch. Refrigerate, still between the plastic wrap, for 5 minutes.

Combine the tomatoes, cucumbers, green onions, 2 tablespoons of the extra virgin olive oil, and a pinch each of salt and pepper and toss to combine. Set aside.

In a small bowl, combine the 5 teaspoons remaining oil with the lemon juice, 1/4 teaspoon salt, and pinch freshly ground black pepper and stir to blend.

Remove one piece of the plastic wrap from each chicken breast. Rub about 3/4 teaspoon of the olive oil mixture on the exposed side and season lightly with Essence.

Carefully place the chicken, seasoned side down, on the hot grill and quickly peel away the remaining piece of plastic wrap. With a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub evenly over the meat. Cook for 1 1/2 minutes, turn, and cook until the chicken is firm to the touch, about 2 minutes.

To serve, place 1 chicken breast in the center of each of 4 large plates and divide the relish among the plates, spooning it partially onto and to the side of the chicken breasts. Arrange the arugula on the sides of the plates with 2 slices of bruschetta. Serve immediately. Makes 4 servings

Bruschetta

Eight 1/2-inch thick diagonal slices Italian bread
2 1/2 tablespoons olive oil
1 large whole clove garlic, peeled and crushed

Preheat the grill to medium-high.

Using a pastry brush, lightly brush both sides of the bread with oil.

Place the bread slices on the grill and cook until marked and lightly toasted, about 1 minute per side. Remove from the grill and rub one side of the bread with the crushed garlic.

Serve immediately or at room temperature. Yield: Makes 8 slices
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