Paillards Of Chicken With Pepper And Onion Salad

• 1 each red, green and yellow bell peppers, stemmed, cored, deribbed and sliced into thin strips
• 1 red onion, peeled and very thinly sliced
• 2 oranges, peeled of all skin and pith and cut between membranes into sections
• Salt and freshly ground pepper to taste
• 1/2 cup cornmeal
• 1/4 cup flour
• 1/4 teaspoon cayenne
• 1/4 teaspoons ground fennel seeds
• 4 boneless, skinless half-breasts of chicken, flattened to almost 1/4 inch
• 1 teaspoon olive oil

1. Toss salad ingredients together in a glass or ceramic bowl and set aside.
2. Combine the cornmeal, flour, cayenne and ground fennel on a plate.
3. Coat each piece of chicken in the cornmeal mixture.
4. Heat a large, heavy-bottomed nonstick skillet over medium-high heat until very hot.
5. Add the oil.
6. Place the chicken in the skillet and saute until golden brown and cooked through, about 2 minutes per side.
7. Place 1 piece of chicken on each of 4 plates, top with the salad and serve immediately.

red, red onion, oranges, salt, cornmeal, flour, cayenne, ground fennel seeds, chicken, olive oil

Taken from cooking.nytimes.com/recipes/9126 (may not work)