Kale & Walnut Chicken Paillard
4 x boneless skinless Chicken Breasts
1/2 C finely chopped Walnuts
1 C finely julienned Baby Kale
1 Tbsp Olive Oil
1/4 C Chicken Stock
1/2 C freshly squeezed Orange Juice
2 Tbsp Dijon Mustard
1 Tsp freshly grated Garlic
2 Tbsp Unsalted Butter, fridge cold and cut into 6 pieces
Freshly ground Black Peppercorns for seasoning
Kosher Salt for seasoning
Butterfly the chicken breasts so that they stay attached like a book. Lay a piece of plastic wrap over a clean working surface. Place a butterflied chicken breast, splayed open, on one side of the plastic wrap. Fold the other half of the plastic over the chicken. Using the palm of your hand gently pound the chicken breast so that it flattens out slightly and increases the surface area, making sure to keep the whole breast intact and still open like a book.
Repeat for all 4 breasts and season the inside of the chicken with salt and pepper. Equally distribute the chopped walnuts and chopped kale between all 4 butterflied breasts. Fold the chicken breast closed so that the book is closed. Season both sides of the chicken.
Heat a pan to medium heat and add oil. Place chicken breast “skin side down” in the pan and cook for 4 minutes or until browned, flip and repeat for another 2 minutes. Using clean tongs, remove chicken from pan making sure to keep intact and transfer to a plate.
Add chicken stock, orange juice, dijon and garlic to the pan and let it reduce by half its original volume. Return the chicken to the pan, reduce heat to low and cover, cook for an additional 6 minutes. Remove the lid, turn off the heat, and add the butter. Swish the butter around in the pan until it is fully emulsified. Cover and keep warm for serving.