Chicken Paillards with fresh Greens and Beans Recipe

2

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

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