Cumin Chicken Paillards with Grape Tomatoes, Scallions and Wine

Tender Cumin Chicken Paillards pairs perfectly with grape tomatoes, scallions, and a flavorful wine glaze to make a dish to please.

Prep Time

10 mins

Cook Time

12 mins

servings

Made With:

Free Range Boneless Skinless Chicken Breast Fillets

Ingredients

• 6 Foster Farms Free Range Boneless Skinless Chicken Breast Fillets halves
• 2 Tbsp Fresh Lime Juice
• 1 tsp Salt
• 1 Tbsp Ground Cumin
• ½ tsp Smoked Paprika
• ½ tsp Chili Powder
• ½ tsp Freshly Ground Black Pepper
• 2 Tbsp Extra Virgin Olive Oil
• 2 Tbsp Butter
• 1 Cup Grape Tomatoes, halved
• 2 Medium Scallions, coarsely chopped
• ½ Cup Dry White Wine, such as an Oregon Sauvignon Blanc
• 2 Tbsp Coarsely Chopped Cilantro Leaves

Directions

Place chicken between two layers of wax paper. Pound with meat mallet to thickness of one-half inch. Drizzle lime juice over both sides of chicken pieces.

In small bowl, combine salt, cumin, paprika, chili powder and black pepper. Rub seasoning onto both sides of chicken pieces. In large skillet over medium high heat, warm oil and butter. Place chicken, top side down, into the heated pan and sauté until golden, about 5 minutes. Turn and continue cooking until chicken is cooked throughout, about 4 to 5 minutes longer, until a meat thermometer inserted in the thickest part of meat reaches an internal temperature of 165°F. Remove chicken pieces to serving platter and keep warm.

Reduce heat to medium. Add tomatoes and scallions to pan. Cook over medium heat for one minute. Add wine, scraping bottom of pan to deglaze. Bring mixture to a boil for one minute. Pour hot tomato mixture over chicken pieces; top with cilantro before serving.

COOK CHICKEN TO A SAFE INTERNAL TEMPERATURE OF AT LEAST 165°F.

Always use a meat thermometer to determine the temperature. Do not rely solely on suggested cooking times. Cooking appliances vary in temperature and cooking times are a GUIDE ONLY.