Chicken Paillard

There is so much you can do with chicken. This recipe is a great, fresh, clean chicken recipe that I will definitely make over and over again.

Chicken Paillard

chicken paillard


  • 4 Chicken Breast Halves (pounded to 1/2-inch thickness)
  • Extra Virgin Olive Oil
  • Salt
  • Freshly Cracked Black Pepper
  • 2 tablespoons Hazelnuts (finely ground)
  • 2 tablespoons Dijon Mustard
  • 3 Carrots (peeled and julienned-I used baby carrots so I just used a mandolin to slice them thin)
  • 1/4 cup Sliced Olives
  • 1/2 bunch Fresh Parsley (chopped)
  • 1/2 Orange (zest and juice)
  • 1 tablespoon Red Wine Vinegar


Preheat large cast iron pan or non-skillet over medium-high. Season chicken liberally with salt and pepper on both sides. Brush one side of the chicken breasts with dijon mustard. Dredge the chicken with hazelnuts. Drizzle the pan with a tablespoon of olive oil. Cook for 2 to 3 minutes then flip and continue cooking for 2 more minutes or until golden and cooked through. Remove from pan and cook remaining chicken. Set cooked chicken on a plate and tent with foil until ready to serve.

In a large bowl, combine the remaining ingredients and toss to coat. Season with salt and pepper. Serve warm chicken topped with carrot slaw.

Tip: Coating the chicken with crushed hazelnuts is a great alternative to breading, and is also gluten free.

Recipe source:


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