For the balsamic chicken: Place a chicken breast on a cutting board and cover with plastic wrap. Using a meat mallet or rolling pin, gently pound the chicken until about 1/4-inch thick (be sure it’s an even thickness). Repeat with the remaining chicken breasts. Set aside.

In a large bowl, add the olive oil, balsamic vinegar, rosemary, garlic powder, onion powder, salt, thyme, dried oregano and black pepper. Whisk to combine. Add the chicken breasts and stir to coat both sides.

Cover and allow to marinate for at least 30 minutes, preferably up to 3 hours, in the fridge.

For the green olive tapenade: Meanwhile, in the bowl of a food processor fitted with the blade attachment, add the parsley, olives, chives, capers, honey, anchovies, shallot, lemon zest and juice, salt and pepper. Pulse until finely chopped and well combined. Remove to a bowl and store in the fridge while the chicken marinates.

When ready to cook, allow the chicken to sit out at room temperature while you preheat the grill or grill pan to medium-high heat.

Using tongs, place the chicken on the grill to cook until charred, cooked through and a meat thermometer registers 165 degrees F, 3 to 4 minutes per side.

Remove to a platter and immediately spread over the olive tapenade to allow the chicken to soak in the flavors.

For the sautéed greens: In a large sauté pan, add the olive oil and heat over medium heat until the oil is shimmering, then add the Swiss chard and kale by the handful, tossing with tongs frequently. Season with the salt and some pepper.

Allow the greens to just wilt, we don't want to cook them too much, just gently cook so they still have some body, 3 to 4 minutes.

Remove from the heat and drizzle over the red wine vinegar. Serve warm on top of the chicken. Garnish with additional chives and serve with lemon wedges on the side to squeeze over.

Spring Chicken Paillard

Ingredients

Balsamic Chicken Paillard:

Green Olive Tapenade:

Sautéed Greens:

Directions

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