food

Chicken Paillard With Grilled Tiramisu

Name: Grilled Tiramisu
Ingredients: 1 pound cake; 1/2 cup of whipped cream; 1/2 cup of Mascarpone cheese, room temp; 2 tablespoons of powdered sugar; 4 tablespoons of brewed coffee, cold; 1/2 teaspoon of granulated sugar; 1/2 teaspoon of ground coffee; Small chocolate bar

Megan Mitchell takes a houseboat out on Seattle's Lake Union to grill up a delicious chicken and fig dish, and a grilled take on the classic Italian tiramisu.

Grilled Chicken Paillard with Grilled Figs Red Wine Vinaigrette Grilled Tiramisu

Ingredients

2 boneless skinless chicken breasts
Kosher salt and freshly ground black pepper
3 slices of bacon
Extra virgin olive oil
2 ounces goat cheese, crumbled
2 cups of arugula
4 figs, halved

Steps

Place chicken breasts between 2 layers of plastic wrap and pound thin, about 1/2 inch thick. Season chicken on both sides with salt, pepper and oil.
Grill chicken for 4 to 5 minutes on each side. Remove chicken and let it rest. Meanwhile lay bacon directly on grill. Let cook until the fat is rendered, 3 to 4 minutes. Drain on paper towels. Chop bacon and reserve.
Slice figs and place cut side down on grill. Cook just until caramelized on one side then flip. In a small bowl, add your arugula, goat cheese, 4 tablespoons of vinaigrette and toss.
To serve, arrange the chicken on a platter. Mound arugula salad on each breast. Sprinkle with salt and fresh ground pepper.