Grilled chicken paillards with endive and radicchio
Instructions:
- Cut open two sides of a resealable plastic bag. Place 1 chicken breast half in the bag; pound to ¼ -inch thickness using a meat pounder. Transfer to a nonmetal container. Repeat with the remaining chicken. Add the marinade. Chill for 2 hours.
- Brush the endive and radicchio with the olive oil; sprinkle with salt and pepper; set aside. Brush the cut sides of the lemons with olive oil.
- Heat a grill or grill pan. Remove the chicken from the marinade; grill until browned and cooked through, 2 to 3 minutes on each side. Transfer to a serving platter.
- Grill the endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed. Serve on the platter with the chicken, garnished with rosemary and thyme.