Chicken Paillards with Avocado and Pomegranate Salsa

By khojnicki

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

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.