Chicken Paillards with Avocado and Pomegranate Salsa
By khojnicki
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Ingredients
- Chicken:
- 4 chicken breasts
- 1/4 c fresh lemon juice
- 3 tbsp EVOO
- 1 tbsp pomegranate molasses
- Kosher salt and freshly ground black pepper
- Salsa:
- 1 large lemon
- 1/2 medium pomegranate
- 3 small scallions, thinly sliced
- 2 medium firm-ripe avocados, 1/4" dice
- 2 tbsp EVOO
- 2 tsp chopped fresh leaf parsley
- 1 tsp finely diced jalapeno
- 1 tsp pomegranate molasses
- Kosher salt
Details
Servings 4
Preparation
Step 1
Prepare the chicken:
Pound each breast to 1/8" thick. In a shallow bowl, stir the lemon juice, 2 tbsp oil, pomegranate molasses, 3/4 tsp salt and 1/4 tsp pepper. Add the chicken, turn to coat well, cover and marinate between 20 mins and 1 hr.
Salsa:
Finely grate the zest from the lemon and squeeze 1 tbsp juice. Pick the seeds out of the pomegranate, discarding any pith and put them in a bowl. Add the lemon zest, juice, scallions, avocado, olive oil, parsley, jalapeno, pomegranate molasses and salt. Fold gently. Season to taste.
Cook the chicken on the grill or in a saute pan until done. Top with salsa.
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