Grilled Chicken Paillards with Endive and Radicchio

• 3 whole boneless, skinless chicken breasts, split (about 2 pounds)
• Basic Marinade (page 647)
• 3 heads Belgian endive, halved lengthwise
• 2 large heads radicchio, each cut in 6 wedges
• 2 tablespoons extra-virgin olive oil
• Coarse salt and freshly ground pepper
• 3 lemons, cut in half crosswise
• Rosemary sprigs, for garnish
• Thyme sprigs, for garnish

1. Cut open two sides of a resealable plastic bag.
2. Place 1 chicken breast half in the bag; pound to 1/4-inch thickness using a meat pounder.
3. Transfer to a nonmetal container.
4. Repeat with the remaining chicken.
5. Add the marinade.
6. Chill for 2 hours.
7. Brush the endive and radicchio with the olive oil; sprinkle with salt and pepper; set aside.
8. Brush the cut sides of the lemons with olive oil.
9. Heat a grill or grill pan.
10. Remove the chicken from the marinade; grill until browned and cooked through, 2 to 3 minutes on each side.
11. Transfer to a serving platter.
12. Grill the endive, radicchio, and lemons until nicely browned, about 3 minutes; turn as needed.
13. Serve on the platter with the chicken, garnished with rosemary and thyme.

chicken breasts, marinade, endive, heads radicchio, extravirgin olive oil, salt, lemons, rosemary, thyme

Taken from www.epicurious.com/recipes/food/views/grilled-chicken-paillards-with-endive-and-radicchio-392617 (may not work)