Don't like the Southwest flavors
in this dish? Try
using your favorite vinaigrette in place of the lime, cilantro and olive oil and substitute pasta, rice or a salad for the black beans.

Paillards, a fancy way to describe a piece of chicken or veal that is pounded thin, are also a way to save on cooking time.  This dish, which can also be made on an outdoor grill, uses vinaigrette of lime, cilantro and olive oil on the chicken and in the beans.

4 chicken breasts
½ cup chopped cilantro
2 limes
½ cup olive oil
Salt and pepper
2 zucchini
4 tomatoes or 1-cup grape tomatoes
8 oz of button mushrooms
15 oz can of black beans
1 tsp dried oregano
1 tsp ground cumin
1 tbs red wine vinegar

Preheat a grill pan over medium-high heat. Mix together the olive oil with the salt and pepper to taste.  Slice the zucchini into thick slices, the tomatoes in half and remove the stem from the mushrooms. Brush these with oil and place on the grill, turning if necessary.

Then, begin heating the beans in a medium saucepan with the oregano, cumin and vinegar.  Chop a half-cup of cilantro and add it to the olive oil, salt and pepper then squeeze in the juice from the two limes.  Add a couple of spoonfuls to the black beans.

Then, in a bag or in plastic wrap, pound the chicken breasts thin, remove the grilled vegetables from the grill pan to a serving platter and brush the chicken breasts with the cilantro-lime dressing, grill for 2-3 minutes on each side. 

Serve with the grilled vegetables and the beans.

Serves 4.


Copyright 2008.