NEW ORLEANS —
Chicken Paillard
4 (6-ounce) boneless, skinless chicken breasts
Creole seasoning
kosher salt
black pepper
⅓ cup chicken stock, or dry white wine
1 lemon juiced, zested, and divided
1/2 onion, chopped
5 Tbsp. olive oil divided
3 garlic cloves, smashed
2 Tbsp. mustard
1 Tbsp. red wine vinegar
4 cups salad greens
8 ounces cherry tomatoes halved
1 handful basil or parsley chopped
Lemon wedges for serving
Butterfly each chicken breast, then pound each to ¼-inch thickness using a meat tenderizer or heavy pan. Season them with a bit of Creole seasoning, salt and pepper and set them aside.
In a plastic Ziplock bag, combine the stock or wine, 1 tablespoon lemon juice, 1 teaspoon zest, onion, 1 tablespoon olive oil, and garlic. Add the chicken and massage the marinade around the meat, sealing the bag. Marinate in the refrigerator for at least 30 minutes, up to 2 hours.
Heat 1 tablespoon of oil in a large skillet set over medium-high heat. Remove each piece of chicken from the marinade and add them to the hot oil in the skillet in a single layer.
Cook for 3-4 minutes until golden brown, then flip and cook another 2-4 minutes on the other side until fully cooked to 165 degrees internally. Remove the cooked chicken to a plate and repeat with any other pieces.
While the chicken is cooking, whisk the remaining lemon juice and zest, remaining olive oil, mustard, vinegar, ¼ teaspoon salt, and ¼ teaspoon pepper together in a small bowl until emulsified. Place the salad greens, tomatoes, and basil in a large bowl and drizzle the dressing over, tossing to combine. Serve with the cooked chicken
Quick Chocolate Mousse
2 cups cool whip
2 Tbsp. cocoa powder
2 Tbsp. semi sweet chocolate chips
Mini chocolate chips or crushed Oreos for garnish
Add whipped topping to a medium bowl. Sift in the cocoa powder and use a whisk to thoroughly combined.
Using a microwave, melt chocolate chips in 30 second intervals until fully melted. Add to whipped topping and whisk until fully incorporated. Serve and garnish with chocolate or Oreos.