Grilled Chicken Paillards With Endive And Radicchio Recipe

Ingredients

3 whole boneless, skinless chicken breasts, split (about 2 pounds)

1 recipe Basic Marinade

3 heads endive, halved lengthwise

2 large heads radicchio, each cut in 6 wedges

2 tablespoons extra-virgin olive oil

Coarse salt and freshly ground pepper

3 lemons, cut in half crosswise

Rosemary sprigs, for garnish

Thyme sprigs for garnish

Preparation

Cut open two sides of a resealable plastic bag. Place 1 chicken-breast half in bag; pound to 1/4-inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with remaining chicken. Add marinade. Chill for 2 hours.

Brush endive and radicchio with olive oil; sprinkle with salt and pepper; set aside. Brush cut sides of lemons with olive oil.

Heat a grill or grill pan. Remove chicken from marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to serving platter.

Grill endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on platter with chicken, garnished with rosemary and thyme.