Chicken Paillards with Avocado-Pomegranate Salsa

When I received the most recent edition of Fine Cooking, some of the recipes really caught my eye.  The first one I couldn't wait to try was the Chicken Paillards with Avocado-Pomegranate Salsa.  The magazine's photos drew me in and I just knew I would love the dish.  I wasn't wrong.  It's a delicious chicken dish with a variety of flavors and textures that I just loved.  The recipe does call for pomegranate molasses which I happened to have in the pantry.  I've heard that you can cook down pomegranate juice to a thick syrupy consistency for a homemade version.  It's well worth adding it. The only unfortunate thing about making this recipe... my photos don't do the dish justice.  Trust me - this is a beautiful, delicious recipe!

Chicken Paillards with Avocado-Pomegranate Salsa

4 4-to-6-ounce boneless, skinless chicken breast halves
1/4 cup fresh lemon juice
3 tablespoons extra virgin olive oil, divided
1 tablespoon pomegranate molasses
Kosher salt and freshly ground black pepper

Salsa
1 large lemon
1/2 medium pomegranate
3 small green onions, white and light green parts only, thinly sliced
2 medium firm-ripe avocadoes, pitted, peeled and cut into 1/4-inch dice
2 tablespoons extra virgin olive oil
2 teaspoons chopped flat leaf parsley
1 teaspoon finely minced seeded jalapeno
1 teaspoon pomegranate molasses
Kosher salt

Prepare the chicken:  Pound each chicken breast between  pieces of plastic wrap until about 1/8-inch thick.  In a shallow bowl, stir in the lemon juice, 2 tablespoons of the olive oil, the pomegranate molasses, 3/4 teaspoon salt, and 1/4 teaspoon pepper.  Add the chicken, turn to coat well, and cover and refrigerate for at least 20 minutes and up to 1 hour.

Make the salsa:  Finely grate the zest from the lemon and then squeeze 1 tablespoon juice.  Pick the seeds out of the pomegranate*, discarding any pith, and put them in a bowl.  Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeno, pomegranate molasses, and 1/2 teaspoon salt.  Fold gently with a rubber spatula.  Season to taste with more salt, if needed.

Cook the chicken:  Heat 1/2 tablespoon of the olive oil in a 12-inch skillet over medium heat.  Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes.  Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more.  Transfer the chicken to a plate and cover to keep warm.  Repeat with the remaining 1/2 tablespoon oil and 2 chicken breasts.  Serve the chicken with the salsa spooned over the top.

*To remove the seeds from a pomegranate, I slice the pomegranate horizontally and thwack the outer rind with a wooden spoon which releases the seeds.


Source:  Fine Cooking, Feb/Mar 2010

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Thank you to Michael at Designs by Gollum for hosting another Foodie Friday.  Please take a look at Michael's blog to see all the other wonderful dishes contributed by the other participants!