Chicken Paillards topped with Endive, Radishes and Haricots Verts Recipe Blueapronmeals

• 5 to 6 Ounces Fingerlings Potatoes
• 5 Ounces Haricots Verts
• 4 Radishes
• 1 Bunch Cilantro
• 1 Belgian Endive
• 1 Clove Garlic
• 2 Boneless, Skinless Chicken Breasts
• 1 Lime

1. Prepare your ingredients: Heat a medium pot of salted water to boiling on high.
2. Slice the fingerling potatoes into 1/4-inch-thick discs.
3. Trim and thinly slice the radishes.
4. Roughly chop the cilantro.
5. Separate the leaves of the endive.
6. Peel and mince the garlic, smashing until it resembles a paste.
7. Prepare the chicken: With your knife parallel to the cutting board, butterfly the chicken breasts by making horizontal cuts halfway though the thickness of the meat so you can open it like a book.
8. Using the bottom of a pan or a flat meat mallet, pound the chicken to an even 1/4-inch thickness.
9. For further instruction with a step by step photo guide please visit: http://www.blueapron.com/recipes/salmon-burgers-corn-on-the-cob-with-basil-butter

potatoes, verts, cilantro, endive, garlic, chicken breasts, lime

Taken from www.chowhound.com/recipes/chicken-paillards-topped-endive-radishes-andamp-haricots-verts-30787 (may not work)