Chicken Paillards with Avocado and Pomegranate Salsa

Chicken paillards (thinly pounded chicken breasts) cook quickly and provide a delicious canvas for this inspired tart-sweet salsa.Watch our test kitchen demo to learn a mess-free technique for seeding a pomegranate.

For the Chicken

• Four 4- to 6-oz. boneless, skinless chicken breast halves
• 1/4 cup fresh lemon juice
• 3 Tbs. extra-virgin olive oil
• 1 Tbs. pomegranate molasses
• Kosher salt and freshly ground black pepper

For the Salsa

• 1 large lemon
• 1/2 medium pomegranate
• 3 small scallions, white and light-green parts only, thinly sliced
• 2 medium firm-ripe avocados (6 to 7 oz. each), pitted, peeled, and cut into 1/4-inch dice
• 2 Tbs. extra-virgin olive oil
• 2 tsp. chopped fresh flat-leaf parsley
• 1 tsp. finely diced seeded jalapeño
• 1 tsp. pomegranate molasses
• Kosher salt

Prepare the Chicken

Pound each chicken breast between pieces of plastic wrap until about 3/8 inch thick. In a shallow bowl, stir the lemon juice, 2 Tbs. of the olive oil, the pomegranate molasses, 3/4 tsp. salt, and 1/4 tsp. pepper. Add the chicken, turn to coat well, cover, and refrigerate for at least 20 minutes and up to 1 hour.

Make the Salsa

Finely grate the zest from the lemon and then squeeze 1 Tbs. juice. Pick the seeds out of the pomegranate, discarding any pith, and put them in a bowl. Add the lemon zest and juice, scallions, avocado, olive oil, parsley, jalapeño, pomegranate molasses, and 1/2 tsp. salt. Fold gently with a rubber spatula. Season to taste with more salt.

Cook the Chicken

Heat 1/2 Tbs. of the olive oil in 12-inch skillet over medium heat. Add 2 of the chicken breasts and cook until lightly browned, about 3 minutes. Flip and cook until lightly browned on the other side and cooked through, about 3 minutes more. Transfer the chicken to a plate and cover to keep warm. Repeat with the remaining 1/2 Tbs. oil and 2 chicken breasts. Serve the chicken with the salsa spooned over the top.