Chicken Paillards with fresh Greens and Beans

By Lulubelle

Ingredients

• 8 oz String Beans ~ fresh (sliced lengthwise on a sharp bias)
• 2 boneless, skinless chicken breast halves (8 oz each)
• Extra Virgin Olive Oil
• Salt and Pepper
• Sage leaves ~ fresh
• 4 oz Dry Cured Ham
• 1/2 Red Onion ~ sliced
• 1 TBSP Red Wine Vinegar
• 3 Cups Lettuce

Details

Servings 2

Preparation

Step 1

Steam 8 oz trimmed string beans until al dente, 3 to 4 minutes; drain.
Slice 2 chicken breasts in half horizontally; pound lightly, to an even
thickness. Rub paillards with olive oil; season with salt n pepper. Top each with 2 leaves. Saute in a skillet (or grill) over high heat for 3 minutes.
Flip and top each with 2 more sage leaves. Heat until cooked through, about 3 minutes more. Transfer to a platter. Heat 1 TBSP oil in skillet over high heat. Cook 4 oz dry cured ham (finely chopped) for 1 minute. Add red onion; cook until soft, about 3 minutes. Add red wine vinegar; stir in beans.
Toss with lettuce. Serve over paillards