Chicken Paillards with Herb-Tomato Salad

Paillards, are very thin pieces of meat or fish. They cook in a wink and are easy to make: Start with a boneless, skinless chicken breast. Place between two sheets of plastic wrap or waxed paper. Use a meat pounder or the bottom of a small, heavy skillet to pound to an even thickness of about 1/2 inch.

Ingredients

• 1 ripe medium tomatoes
• 1 clove garlic, peeled and smashed
• some coriander leaves
• 3 tablespoons extra-virgin olive oil,extra for brushing the chicken
• 2 teaspoons vinegar
• salt as per taste
• Freshly ground black pepper
• 4 chicken paillards, about 6 ounces each

The recipe had lots of herbs but since I had only coriander...I included that only, but feel free to add more.

Brush the chicken paillards lightly with olive oil and season with salt and black pepper to taste. Grill or pan fry.

Toss the tomatoes, garlic, coriander leaves, the 3 tablespoons olive oil, vinegar, salt, and black pepper to taste in a bowl. Stir it in the same pan as chicken and once its lightly done in few minutes, pour it over the chicken.

Done!