Past Recipes
Chicken Paillard

Chicken Paillard with Eggplant Caponata and Toasted Pine Nuts

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Pounded thin and then cooked to golden perfection, chicken paillard is a French classic, and makes for juicy, seared meat every time. Here, we’re adding in some Sicilian flair, with a supremely flavorful eggplant caponata on the side, studded with raisins, toasted pine nuts, and capers. A final sprinkling of parsley completes this Mediterranean masterpiece.
Serving size
2servings
Prep & cook time
minutes
Cooking Skill
medium
  • Calories 670
  • Protein 46g
  • Total Carb 47g
  • Total Fat 34g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • eggplants
    • 2
    • eggplants
  • capers
    • 1 1/2 tablespoon
    • capers
  • golden raisins
    • 2 tablespoons
    • golden raisins
  • stalk celery
    • 1
    • stalk celery
  • pine nuts
    • 3 tablespoons
    • pine nuts
  • red onion
    • 1
    • red onion
  • red bell peppers
    • 2
    • red bell peppers
  • red wine vinegar
    • 1 tablespoon
    • red wine vinegar
  • tomato purée
    • 1 cup
    • tomato purée
  • sugar
    • 1 teaspoon
    • sugar
  • boneless skinless chicken breasts
    • 2
    • boneless skinless chicken breasts
  • thyme
    • 1/8 ounce
    • thyme
  • parsley
    • 1/8 ounce
    • parsley

What You’ll Need

  • olive oil
  • black pepper
  • kosher salt
  • baking sheet
  • plastic wrap
  • meat mallet (optional)
  • 10" medium pan
  • 12" large pan

Cooking Steps

  1. Prepare Ingredients

    Prepare Ingredients

    Preheat oven to 450°F. Place raisins in a small bowl of warm water and set aside until Step 6. Rinse all produce. Cut eggplants into ½-inch dice, discarding ends. Halve bell peppers lengthwise, discarding seeds and stems, then cut into ¼-inch dice. Thinly slice celery. Roughly chop parsley leaves, discarding stems. Strip thyme leaves and roughly chop, discarding stems. Peel onion, halve, and thinly slice.

  2. Roast Eggplant

    Roast Eggplant

    On a baking sheet, toss eggplant with 2 tablespoons olive oil, ¼ teaspoon salt, and black pepper as desired. Arrange in a single layer and roast, mixing halfway through, until very tender, 12-14 minutes total (move on to Step 3—but don't forget to come back!). Once eggplant is tender, scatter over pine nuts on baking sheet and continue roasting until nuts are golden and toasted, 1-2 minutes more.

  3. Pound Chicken

    Pound Chicken

    While eggplant roasts, pat chicken dry with paper towel and place between 2 large pieces plastic wrap (try rubbing a little water on your work surface, under the bottom piece of wrap, to keep it from shifting around). Using a meat mallet or heavy pan, pound to ¼-inch thickness. Season chicken all over with ½ teaspoon salt and black pepper as desired, then set aside until Step 5.

  4. Cook Caponata

    Cook Caponata

    Heat 1 tablespoon olive oil in a medium pan over medium-high heat. When oil is shimmering, add onion and sauté, stirring, until soft and translucent, 4-5 minutes. Add tomato purée and cook until liquid is reduced by half, 3-4 minutes. Add sugar, capers, bell peppers, celery, and thyme, and cook, stirring occasionally, until vegetables soften, 5 minutes.

  5. Cook Chicken

    Cook Chicken

    While vegetables cook, heat 1 tablespoon olive oil in a large pan over medium-high heat. When oil is shimmering, add chicken and sear until cooked through and no longer pink, 2-3 minutes per side. Transfer chicken to serving plates.

  6. Finish Caponata and Plate

    Finish Caponata and Plate

    Once caponata has simmered, stir in red wine vinegar, ¼ teaspoon salt, and black pepper over medium heat. Drain reconstituted raisins and add to pan, along with roasted eggplant and pine nuts. Cook, stirring, until warmed through, about 2 minutes. Serve chicken paillard with eggplant caponata, garnish with parsley, and dig in!

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