Chicken Paillard

with Arugula Salad and Warm Fingerling Potato Salad

Dinner should be all about simple, healthy dishes which can be prepared quickly and then enjoyed by the whole family. With tender, pounded, marinated Jidori chicken breasts served on top of flavorful arugula and warm potato salad in a red wine balsamic vinaigrette, tonight’s meal is a perfect example of simple and delicious. It’s a quintessential light and easy meal created so that you’ll spend less time in the kitchen and more time with your family!

Ingredients

  • fresh thyme

    garlic cloves

    jidori chicken

    russian banana potatoes
    (Russian banana potatoes cooked in water scented with garlic, rosemary, salt)

    flour

           egg

           panko

  • arugula salad mix

    grape tomatoes

    persian cucumbers

    red wine balsamic vinaigrette
    (Extra-virgin olive oil, balsamic vinegar, aged red wine vinegar, champagne vinegar, shallots, agave, salt)

    shaved parmesan

Kids icon

Getting Your Kids Involved:

Kids can halve the potatoes and chop the herbs with a child-safe knife.

Encouraging Picky Eaters:

To make salad easier for kids to eat, try chopping it into small pieces and don’t dress it. Let kids pour the vinaigrette on their serving.

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What You Need

Baking Sheet
Chef's Knife
Cutting Board
Large Pot
Large Saute Pan
Measuring Spoons
Medium Pot
Mixing Bowl
Olive Oil
Pairing Knife
Paper Towels
Pepper
Salt
Shallow Bowls
Small Pot
Small Sauce Pan
Strainer
Vegetable or Canola Oil

Instructions

1Step One

Coarsely chop the thyme, including the stems. Remove the rosemary leaves from the stems and coarsely chop. Set the Italian parsley aside for step 2. Cut off the top of each garlic clove and then peel each one by crushing them lightly with the flat of a knife and the heel of your hand. Discard the papery skins. Pour the chicken marinade into a bowl and stir in the chopped rosemary, thyme, and garlic into the marinade. Add the chicken paillards to the bowl and mix to coat well. Let sit for about 10 minutes.

2Step Two

Halve or quarter the potatoes and place in a medium pot with enough water to cover them. Bring to a boil and simmer for 2 minutes to heat through.*

While the potatoes are cooking, pull the leaves off of the Italian parsley and slice into thin ribbons. Drain the water from the potatoes and place them in a large mixing bowl along with the parsley. Shake the sherry vinaigrette vigorously and drizzle over the potatoes to taste. Add salt and pepper to taste, then gently toss to coat.

3Step Three

Place the arugula mix into a separate large bowl. Halve or quarter the tomatoes, thinly slice the Persian cucumbers into coins and add both to the baby wild arugula mix.

Shake the red wine balsamic vinaigrette well and drizzle it over the salad to taste. Toss to coat and then sprinkle the shaved Parmesan on top.

4Step Four

Open the chicken paillards, lightly coat the bottom of a large sauté pan with the chicken marinade from the pouch, and place over medium heat. When the marinade is hot, remove the paillards from the chicken marinade.  Let any excess marinade drain off and place the paillards in the pan.

Cook for 3-4 minutes on each side, until golden. Divide the salad onto plates and lay a chicken paillard on top of each one. Serve with the warm potato salad on the side.

Enjoy!

Tips icon

Tips

  • * If you prefer your potato salad to be room temperature, simply halve or quarter the potatoes and toss them into a tablespoon of the red balsamic vinaigrette, saving the rest for the salad (no need to boil the potatoes, they’re pre-cooked).
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