So you’ve done the bread baking thing and are ready for something other than endless carbs? Chef Justin Thompson of Entera Artisanal Catering will provide the shopping list and guide the group through preparing a delicious chicken paillard with substitutions for veggie/vegan/gluten-free needs.

Learn this surprisingly accessible dish from prep to plating and pick up some extras for your culinary toolkit. We’ll keep the meeting up after for anyone who wants to eat together, socialize or ask the chef additional questions.

The class is free, but make sure to register using the ticket link to get the Zoom meeting link!

Ingredients:
1 bell pepper (Red)
1 Euro cucumber
1 carrot (Multi color or regular)
1 small box of Arugula
Balsamic Dressing
1 pound of chicken breast
Salt and Pepper
Canola Oil or Olive Oil

Kitchen Gear:
Parchment Paper or Plastic wrap
Metal Tongs
Spatula
Sautee Pan
Metal Bowl
Rolling Pin, Wine Bottle, or Meat Mallet

Bonus: Want to make your own Balsamic dressing? Boom!
Extra virgin olive oil 1/2cup
balsamic 1/4cup
dijon or brown mustard 1 table spoon
orageno/Italian seasoning heavy pinch
salt and pepper pinch of each