Pizzette Style Chicken Paillard

Submitted by Nancy Boone

Pizzette Style Chicken Paillard


  • 4 6-8 oz. chicken breasts pounded to 1/4" in thickness (butterfly the chicken breast and pound out)
  • Olive oil
  • Salt
  • Pepper
  • 1 tsp. granulated garlic
  • 1 tsp. granulated onion
  • 1 tsp. fennel seed
  • 1/2 tsp. red pepper flakes
  • 2 Tbsp. thyme chopped
  • Italian cheese grated
  • Parmesan cheese
  • 2 cloves garlic sliced thin
  • 1 1/2 pints grape tomatoes halved
  • Fat handful fresh basil or 2 tsp. dried basil
  • 4 Handfuls Arugula (lettuce)
  • 1/2 Lg. Lemon juiced


  • Drizzle chicken with olive oil in a shallow pan, season with salt & pepper, granulated garlic & onion, fennel seed, red pepper flakes, and thyme. Allow to marinate a few minutes while you prepare the sauce. Heat olive oil in a skillet with a lid at med./high heat. Add sliced garlic cloves and stir 1 minute. Add tomatoes, salt & pepper. Cover to trap steam and cook to soften, 8 to 10 minutes. Add fresh basil to wilt or add the dried basil. Grill the marinated chicken 3 to 4 minutes on each side in a med./high skillet that is drizzled with olive oil. Transfer to baking sheet, top chicken with tomato sauce as if it were a small pizza. Add a large handful of Italian cheese. Put under the broiler to melt and lightly brown cheese. Toss arugula with lemon juice, olive oil, salt & pepper. Top pizza with salad topping after pizza comes out of the broiler. Sprinkle with parmesan cheese.