Chicken Paillard Recipe With Kalamata Olives

Try this chicken paillard recipe with kalamata olives, capers and lemon for a quick, Mediterranean-inspired dish.

| October 2013

Melia Marden grew up in New York and Greece, where she enjoyed great seasonal food and a family that loved to entertain. In Modern Mediterranean (Stewart, Tabori & Chang, 2013), the executive chef at New York City's hotspot, The Smile, presents 125 easy Mediterranean-inspired recipes for the home cook. From Minted Snap Peas to Watermelon Salad to Summer Steak Sliced Over Corn to Almond Cream with Cherries and Pistachios, these recipes call for bold flavors. The following Chicken Paillard Recipe with Kalamata Olives is excerpted from chapter 8, “Meat & Poultry.”

You can purchase this book from the MOTHER EARTH NEWS store: Modern Mediterranean.

Chicken Paillard Recipe With Kalamata Olives

Chicken paillard is the only way I really like cooking boneless, skinless chicken breast. Pounding the meat very thinly results in more surface area and a higher flavor-to-meat ratio in each bite. This is my quick-cooking, one-pan, last-minute dinner standby. No hidden tricks or subtle notes here — just bold, salty southern Italian flavors.


4 (4- to 6-ounce / 115- to 170-gram) boneless, skinless chicken breasts
2 teaspoons kosher salt
Freshly ground black pepper
4 tablespoons (60 milliliters) extra-virgin olive oil, divided
1/4 teaspoon red chili flakes
1 bay leaf
3 cloves garlic, sliced lengthwise as thinly as possible
1/4 cup (60 milliliters) freshly squeezed lemon juice (from 2 large lemons)
1 cup (180 grams) pitted kalamata olives, halved lengthwise
2 tablespoons drained capers
1/4 cup (15 grams) roughly chopped fresh parsley


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