Rosemary Chicken Pillards

Rosemary Chicken Pillards

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Carolyn Haas


I found this in an old copy of Sunset Magazine and adapted it slightly.


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30 Min
10 Min
Stove Top


  • 2
    chicken breasts, boneless and skinless
  • 1/2 tsp
    large grained salt
  • 1/2 tsp
    ground black pepper, divided
  • 1 1/2 Tbsp
    chopped fresh rosemary
  • 1 Tbsp
    olive oil, some used for baking sheet
  • 2 slice
    bacon, crumbled (save 1 tb. grease)
  • 1/4 c
    chopped shallots
  • 1/4 c
    golden raisins
  • 1/4 c
    fruity wine
  • 4 c
    baby arugula or spinach (or mixture)

How to Make Rosemary Chicken Pillards


  1. Preheat broiler, shel 3 inches below heat. Oil a rimmed baking sheet. Pound chicken until each breast is about 1/2 inch thick. Rub with rosemary, salt and half of the pepper. Put chicken on baking sheet. (Save about 1/4 teaspoon rosemary for later)
  2. Broil chicken until just cooked through for about 8 minutes, total (turn once). Remove, cover with foil tent and let rest.
  3. Meanwhile, cook shallots in bacon pan (with 1 Tablespoon grease remaining) stirring often until slightly browned. Add golden raisins and wine. Reduce until about 2 Tablespoons liquid are left. Stir in remaining pepper and 1/4 teaspoon rosemary.
  4. Remove from heat and add arugula/spinach and bacon. Toss gently to coat. Season to taste with additional salt and pepper. Transfer to platter and arrange chicken on top.

Printable Recipe Card

About Rosemary Chicken Pillards

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American
Dietary Needs: Low Carb
Other Tag: Quick & Easy
Hashtags: #spinach #arugula

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