Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

Grilled Chicken Paillard With Roasted Beet, Arugula, Cashew, and Farmers Cheese

By Jeff O'Neill

INGREDIENTS:

     4 8-ounce chicken breasts with wing bone, pounded to ½-inch thick
     4 Tablespoons extra virgin olive oil
     Sea salt and freshly ground pepper
     4 large beets, roasted, peeled, and diced
     1 cup grapeseed oil
     ¼ cup red wine vinegar
     2 Tablespoons honey
     12 ounces farmers cheese, sliced into ¼-inch slices
     ½ pound baby arugula
     ¼ cup peanut oil (Chef O'Neill prefers Domaine de Provence roasted African)
     1 cup chopped toasted cashews



METHOD:

Preheat grill. Brush the chicken with the extra virgin olive oil, and season with salt and pepper.

In a blender, combine 1 beet with the grapeseed oil, vinegar, honey and salt, and blend until emulsified.

Grill the chicken until an internal temperature 165°F. Place on plates, and top each with the cheese, remaining 3 beets, and arugula. Drizzle with the peanut oil and the reserved vinaigrette. Sprinkle with the cashews.

Adapted by StarChefs.com

Yield: 4 Servings

Prep time: 20 minutes

Cook time: 10 minutes

Round Out the Meal:
With taro chips.

Kid Friendly:
This is kid friendly!

Wine Pairing:
A 2005 Volnay Latour.