This recipe is exactly the kind of thing I want in the summer – light, edible at room temperature, and perfectly pairable with some nice chilled wine. It is also a dish I had at a local restaurant and got so obsessed with I had to run home and re-create it for friends. Luckily, they (highly) approved.

Gluten-free, Paleo, primal

Chicken Paillard with Caesar Green Beans 

4 boneless, skinless chicken breasts
Fat of choice 
1 lb. green beans
Kosher salt & black pepper

Caesar Dressing
3 cloves garlic
2 eggs
3 glugs olive oil
Juice of 1 lemon
Parmesan (optional)
Couple dashes Worcestershire sauce (check your label!)

First, prep your chicken by sandwiching between waxed paper or Saran Wrap and pounding until a single thickness – the bowl of a mortar and pestle works great for this.

Liberally salt and pepper on each side.

Bring your largest pan up to medium-high heat, add a tablespoon or so of fat, and pan fry until browned on both sides and cooked through. I did this in batches, cooking each pounded breast separately. Set each cooked chicken breast aside.

While your chicken cooks, wash and de-tip the green beans. Spread in a single layer on a cookie sheet. Sprinkle with fat, salt & pepper and broil on high 5 – 8 minutes or until fairly blistered. Remove from oven.

On to the dressing. Place the eggs in a small pan and cover with 2 inches of water. Bring to a small boil (tiny bubbles) and cook 1 minute. Drain immediately and place in an ice bath to arrest the cooking. You do *not* want cooked eggs here. Add the eggs to a large bowl, along with the lemon juice, olive oil, Worcestershire, a couple big pinches salt and quite a few cracks black pepper. Take the garlic and turn into a paste (I used a mortar and pestle but you could also use the back of your knife). Add to the dressing. Whisk vigorously to combine. 

When all is complete and your chicken has rested a good 5 minutes, slice chicken into strips and arrange on a platter. Add the green beans to the dressing, toss, and put on top of the chicken, drizzling any leftover dressing over the plate. Sprinkle with Parmesan if desired.

Serves 4 -5 for dinner