• Ingredients: 25
  • Serves: 2

Chicken paillards with radish-mint chutney with skinless boneless chicken breast halves.

Ingredients

  • 2 skinless boneless chicken breast halves

For dressing

  • 1 lb. large shrimp
  • 1/2 lemon
  • 1 English cucumber
  • 4 scallions
  • 1/2 lb. rice-stick noodles
  • 1 cup fresh mint sprigs
  • 1/2 cup fresh coriander sprigs
  • 2 tbsps. chopped peanuts

For sauce

For crispy corn biscuits:

  • 1 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1/4 tsp. baking soda
  • 1 tsp. baking powder
  • 1/2 tsp. salt
  • 4 tbsps. vegetable shortening
  • 1/2 cup cooked corn, well drained
  • 1/4 cup buttermilk

For salad greens:

To assembl

  • Special equipment: two 12-inch squares cheesecloth

To smoke duck

  • 1 tsp. Darjeeling tea leaves
  • 1 tbsp. fresh cilantro leaves, coarsely chopped

To glaze pears

To finish sauce and duck

  • Special equipment: wok with lid, heavy-duty foil, 12-inch round wire rack, 3-quart baking dish; instant-read thermometer

Directions

  1. Step 1 Preheat broiler. With processor running, drop garlic and chili through feed tube and process until finely chopped.
  2. Step 2 Scrape down sides of work bowl. Add mint and oil blend well, scraping down sides of bowl occasionally.
  3. Step 3 Transfer 2 tablespoons of mixture to small bowl and reserve. Add radishes and walnuts to mixture in processor.
  4. Step 4 Using on/off turns, process until nuts are finely chopped. Transfer chutney to bowl; season with salt and pepper.

    For this step you will need

  5. Step 5 Using rolling pin, pound each chicken piece lightly between sheets of waxed paper to even 1/2-inch thickness.

    For this step you will need

  6. Step 6 Sprinkle chicken with salt and pepper. Spread reserved 2 tablespoons mint mixture over both sides of chicken pieces.

    For this step you will need

Nutrition information

Calories 527 Carbohydrates 2 g (1%)
Fat 34 g (53%) Protein 51 g (101%)
Saturated Fat 5 g (26%) Sodium 280 mg (12%)
Polyunsaturated Fat 5 g Fiber 1 g (3%)
Monounsaturated Fat 22 g Cholesterol 151 mg (50%)