Chicken Paillard with Plum Salsa
The French term for what Americans call a cutlet is "paillard". Pounding the meat (chicken or otherwise) into an even thickness means that it will cook evenly with no dry over-cooked or pink under-cooked areas. The pounding has the added benefit of tenderizing the protein. This is a "must have" skill for creating all kinds of dishes! Click on the video to learn how to do it!
4 medium chicken breasts halve, about 6 ounces each
Salt and pepper
Place each chicken breast into a 1/2 gallon freezer bag. Using a meat mallet, rolling pin, or cast iron skillet, pound the chicken breasts until they are an even and about 1/2-inch thick.
Sprinkle with salt and pepper. Grill or pan-cook breasts until they reach 160-degrees (check with an instant -read thermometer.) Let the paillards rest for 5 minutes before serving.