Chicken Paillard with Zucchini and Green Bean Salad
HOME > Recipes > Chicken Paillard with Zucchini and Green Bean Salad

Chicken Paillard with Zucchini and Green Bean Salad

This recipe originally appeared on the Rachael Ray Show. For more recipes and videos from the show visit


  • 1 zucchini, seeded and julienned (cut into fat matchsticks)

  • 3/4 pound green beans, cut into thirds on a bias

  • Salt and pepper

  • 4 chicken breasts, butterflied and pounded 1/4- to 1/2-inch thick

  • 3 to 4 tablespoons olive oil

  • 2 cloves garlic, crushed

  • A few sprigs thyme

  • 1 loosely packed cup basil leaves, cut into chiffonade (very thinly sliced)

  • 1 bunch arugula, trimmed and coarsely chopped

  • 1 lemon

  • 2 tablespoons EVOO – Extra Virgin Olive Oil

  • A few curls of Parm or Pecorino (shaved off with a veggie peeler)

  • 1/4 cup cracked green Cerignola olives


Bring a few inches of water to a boil, season with salt and boil beans and zucchini for 1 minute. Cold-shock veggies in ice water then drain.

Season chicken with salt and pepper. Heat a large skillet over medium-high heat with oil, 2 turns of the pan. Add a garlic garlic and few sprigs thyme, and stir a minute. Add 2 pieces of chicken and brown for 2 minutes; turn chicken over and put the garlic and thyme on top. Cook about 6 minutes total until cooked through. Remove the thyme and garlic and repeat with remaining chicken, garlic and thyme.

Toss zucchini and beans with basil, arugula, lemon and a drizzle or two of EVOO. Add cheese curls and green olives, and season with salt and pepper to taste. Serve paillards topped with salad.

The Tools You'll Need

You May Also Like

Finally, a 3 Minute Meal that’s not an egg or a quesadilla! This hearty salad...
"A truffle shaver gets your garlic nice and thin. And it's better than using a...