Thursday, April 28, 2011

Chicken Paillard With Pecan-Jicama Salad and Cornbread

This is one of my favorite meals ever.  EVER.  It's in my top five deserted island dinners.  You know, if you were stranded on a desert island and could only eat five meals for the rest of your life?  No?  Okay, well it's really, really good. 

Here are the recipes with my notes:

Chicken Paillard

1 1/2 C nonfat buttermilk
3 tsp salt, divided
1 1/2 tsp pepper, divided
4 chicken breast halves
8 slices white bread, no crust (or you can substitute Panko)
1/4 tsp cayenne
1 C vegetable oil (you may not need this much)

Combine 1 1/2 tsp salt, 1/2 tsp pepper and buttermilk in shallow dish or ziplock bag.

Pound chicken to 1/4" thick.  Add to buttermilk mix and marinate for 20 minutes.  (On a good day, I get mine in the fridge for several hours.)

Place bread, 1 1/2 tsp salt, 1 tsp pepper and cayenne in a food processor.  Pulse until you have fine crumbs. (Alternatively, mix Panko in a shallow dish with salt, pepper, and cayenne.)

Over medium-high, heat enough oil in large skillet to heavily cover bottom of pan.

Remove chicken from buttermilk, letting excess drip off, and dredge in bread crumbs.

Cook first batch for 2 to 3 minutes per side.  Drain on paper towels.  Add more oil to pan as needed until all the chicken is cooked

Pecan-Jicama Salad

1 C pecan halves, toasted
1 small jicama, matchsticked
1 small head of chicory (I've never seen this, so I always substitute fresh spinach.  This time I used arugula.)
1 Tbsp Dijon mustard
2 Tbsp maple syrup
1 Tbsp fresh lemon juice (I won't tell if you use bottled.)
2 Tbsp extra-virgin olive oil
Salt and pepper to taste

Combine mustard, syrup, lemon juice and olive oil in a small bowl and whisk till combined.  Season with salt and pepper.  Toss with salad.


1 1/2 C flour
2/3 C granulated sugar
1/2 C corn meal
1 Tbsp baking powder
1/2 tsp salt
1 1/4 C milk
2 large eggs
1/3 C vegetable oil
3 Tbsp butter or margarine, melted

Preheat oven to 350.  Line or grease muffin cups or an 8-inch square baking pan.

Combine flour, sugar, corn meal, baking powder and salt in a large bowl. 

Combine milk, eggs, oil, and butter in a medium bowl; mix well. 

Add to flour mixture; stir just until blended. 

Pour into prepared pan.

Bake 18 to 20 minutes for muffins, 30 minutes for the square pan, or until toothpick comes out clean.

Serve with butter and honey.

Here's everything on my plate:

Did I mention how good this is?  Soooooooo good!


  1. first time on your blog and this meal looks fabulous. thanks for sharing. i'll be visiting regularly...

  2. This goes way back. Food is timeless. YUM!


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