Ingredients

serves 2

　　2 boneless skinless chicken breast halves, 6 ounces each

　　Salt and pepper

　　6 tablespoons EVOO (extra-virgin olive oil)

　　6 flat anchovy fillets (optional)

　　6 garlic cloves, finely chopped

　　1 cup bread crumbs

　　Zest of 2 lemons

　　1/2 cup fresh flat-leaf parsley leaves, finely chopped

　　2 pinches of crushed red pepper flakes

　　1 medium head of escarole, trimmed, washed, and dried

　　1/8 teaspoon freshly grated nutmeg

　　1/2 cup chicken stock

　　1 can cannellini beans, rinsed and drained

　　

Step 1

Cut into and across the chicken breast pieces and open them up like a book. Pound between 2 sheets of wax paper to 1/4-inch thickness, then season with salt and pepper and reserve.

　　

Step 2

Heat 4 tablespoons of the EVOO in a large skillet over medium-low heat with the anchovies, if using. Melt the anchovies into the oil until they dissolve, then add half of the garlic and stir for 2 minutes. Add the bread crumbs and stir and cook until deeply golden in color. Stir in the lemon zest, parsley, and red pepper flakes. Transfer the bread crumbs to a bowl.

　　

Step 3

Wipe out the pan and return it to the stove. Heat 1/2 tablespoon of the EVOO. Cook 2 pieces of chicken for 5 to 6 minutes, turning once, then transfer to a plate and cover with foil to keep warm. Repeat the process. Once cooked, remove the remaining chicken to the plate and add the remaining tablespoon of EVOO to the pan. Add the remaining garlic to the pan and sauté for a minute or two, then wilt in the escarole. Season the greens with salt, pepper, and the nutmeg. Once the escarole is wilted, stir in the stock and add the beans to heat through, about 2 minutes.

　　

Step 4

Serve each paillard on a dinner plate topped with a generous mound of greens and beans and a healthy sprinkle of flavored bread crumbs.

　　Rachael Ray's Look + Cook