Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

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Makes: 4 servings adjust

Directions

Ingredients

  • 4 Chicken Breasts, 8oz, with wing bone, pounded to ½-inch thick
  • 4 tablespoons Olive Oil

Step 1

Preheat grill. Brush the chicken with the extra virgin olive oil, and season with salt and pepper.

Ingredients

  • 1 cup Grapeseed Oil
  • 4 large Beet, roasted, peeled, and diced
  • 2 tablespoons Honey
  • 1⁄4 cup Red Wine Vinegar

Step 2

In a blender, combine 1 beet with the grapeseed oil, vinegar, honey and salt, and blend until emulsified.

Ingredients

  • 12 ounces Farmers Cheese, sliced into ¼-inch slices
  • 1⁄2 pound Baby Arugula
  • 1⁄4 cup Peanut Oil
  • 1 cup Cashews, toasted

Step 3

Grill the chicken until an internal temperature 165°F. Place on plates, and top each with the cheese, remaining 3 beets, and arugula. Drizzle with the peanut oil and the reserved vinaigrette. Sprinkle with the cashews.
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