PAILLARDS OF CHICKEN WITH ROASTED GARLIC, PEPPERS AND CROUTONS

Paillards of Chicken With Roasted Garlic, Peppers and Croutons image

Provided by Molly O'Neill

Time 1h45m

Yield Four servings

Number Of Ingredients 9

2 small red bell peppers
2 small green bell peppers
4 small heads garlic, lightly smashed so that the cloves break apart but the heads remain intact
2 1/2 teaspoons olive oil
4 4-ounce boneless, skinless half-breasts of chicken
1/2 cup rich fowl glaze (see recipe)
1/2 teaspoon salt, plus more to taste
Freshly ground pepper to taste
1/2 French or Italian baguette, cut into 1/4-inch-thick rounds

Steps:

Roast the bell peppers over a gas flame or under a broiler until charred on all sides. Place in a bowl and cover tightly with plastic wrap. Let stand for 10 minutes. Peel, stem, core, seed and derib the peppers. Cut them into 1-inch cubes and set aside.
Preheat the oven to 375 degrees. Place the garlic heads in a small casserole dish with a lid. Drizzle with 2 teaspoons of the olive oil. Cover and roast until garlic is soft, about 1 hour 10 minutes. Set aside, covered.
Meanwhile, place the chicken between 2 sheets of plastic wrap and pound to a 3/8-inch thickness. Heat the remaining 1/2 teaspoon of the olive oil in a large nonstick skillet. Add the chicken, in batches if necessary, and saute until cooked through, about 2 minutes per side.
Remove the chicken from the pan, season with 1/2 teaspoon salt and set aside. Add the glaze to the skillet and cook until thickened slightly, about 1 minute. Return the chicken to the pan and coat with the glaze. Season with salt and pepper to taste. Keep warm.
Place the bread rounds on a baking sheet and bake at 375 degrees until light brown and crisp. Place 1 chicken paillard on each of 4 plates, spooning the glaze on top. Garnish with some of the roasted peppers and 1 head of roasted garlic. Place the croutons beside the chicken and serve immediately.