Grilled Chicken Paillard with Peach, Olive and Aged Gouda Salad

Grilled Chicken Paillard with Peach, Olive and Aged Gouda
Photo by Sang An / Food Styling by Jerrie-Joy Redman-Lloyd / Plate by Good Connection

Courtesy Greg Vernick, chef/owner, Vernick Food & Drink, Philadelphia

At his namesake restaurant, James Beard Award winner Greg Vernick celebrates the diversity of the American larder with bold and innovative flavor combinations. This dish, which showcases a range of tastes, textures and temperatures, comes together in minutes with a little advance prep.

Grilled Eggplant with Spicy Chimichurri


  • 1 tablespoon extra-virgin olive oil, plus more for pan and grill
  • 1 small onion, thin-sliced
  • ⅛ teaspoon salt
  • 12 ounces boneless, skinless chicken breast
  • 1 ripe peach or nectarine, halved and pitted
  • 1 tablespoon red wine vinegar
  • 1 teaspoon honey
  • 1½ cups packed baby arugula
  • ½ cup pitted Castelvetrano olives (or other green olives), coarse-chopped
  • 2 ounces aged Gouda, crumbled

Coat medium, nonstick pan with olive oil and warm over medium-low heat. Add onion and salt. Cook, stirring occasionally, until medium-brown, about 30 minutes. Set aside. Onions may be prepared up to 3 days in advance and stored in refrigerator.

Slice chicken breasts in half horizontally. Using meat mallet or rolling pin, tenderize chicken between plastic wrap until very thin, at most ⁄8-inch. Salt each side lightly. Set aside.

Heat grill on high, and brush grates with olive oil. Place peach or nectarine halves on grill, cut-side down, and cook about 2 minutes. Let cool, then cut each half into 4 slices. Set aside.

Add chicken to grill. Grill for 1 minute on each side, or until cooked through. Set aside.

In large bowl, whisk vinegar, 1 tablespoon olive oil and honey. Add onions, peaches and arugula, and toss to coat.

Arrange chicken on 2 plates and top each with salad, olives and Gouda. Serves 2.

Pair It

Masciarelli 2018 Villa Gemma (Cerasuolo d’Abruzzo); $20, 80 points. A pretty shade of ruby pink in the glass, this starts off with crushed cherry and herbs on the nose. The medium-bodied palate offers flavors of cherry skin and shattered stones that lead to an astringent veil of tannins on the finish. Vintus LLC. —Alexander Peartree

Published on May 5, 2018