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Boneless Breast - Chicken Paillard with Arugula and Lemony Vinaigrette

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  • Difficulty: easy
  • Video Length: 18:30
  • Course: Poultry WTF?

Chicken Paillard requires a flattened boneless chicken breast. To achieve this, pound it evenly between two sheets of oiled plastic wrap. Make sure that you clean as you go to avoid any cross contamination. Season and quickly sear or grill the meat over a medium high heat for about two minutes on each side. You'll plate it with fresh arugula and vinaigrette dressing. This is a simple, yet elegant meal that is quick and easy to prepare.

Kevin Gillespie (Season 6)

Determined to become a successful chef, Kevin worked part-time at various restaurants while carrying a full course load in school at the Art Institute of Atlanta. After graduating with honors, he went on to hold positions at several well-known Atlanta restaurants including Atlanta Grill at The Ritz-Carlton, Two Urban Licks and Woodfire Grill. In 2006, he and his wife Callie moved out west to Portland, Oregon, where he worked as the Executive Sous Chef at Fife Restaurant. Missing friends and family, they returned to Atlanta last year and Kevin became the Executive Chef at Woodfire Grill, where he is also a partner. Hot wings are his favorite junk food, and the five ingredients he keeps on hand at all times are banyuls vinegar, smoked pork, espelette pepper, lemon oil and lard.