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Rachael's Cobb Style Chicken Paillard - Rachael Ray

Rachael Ray
  • minutes
  • Serves

INGREDIENTS

8

slices meaty bacon

1 pint

cherry tomatoes

1/3 cup

Extra-virgin olive oil (EVOO), for drizzling plus about

Salt and pepper

2

stems thyme, leaves stripped

1 clove

garlic, grated

2 tbsp

shallot or onion, grated

2 tsp

Dijon mustard

1 1/2

lemons

2 tbsp

white balsamic or white wine vinegar

1 tsp

honey

4

pieces boneless, skinless chicken breast

2

sprigs rosemary, leaves stripped and finely chopped

1

bunch watercress or upland cress tops

1 cup

parsley tops

1 cup

celery tops and thinly sliced celery heart

1 cup

baby arugula

4

scallions, thinly sliced on a bias

1 cup

crumbled smoked blue cheese or blue cheese crumbles

1

avocado, halved, pitted and diced