Paillard of chicken with lemon & herbs

Paillard of chicken with lemon & herbs

  • 1
  • 2
  • 3
  • 4
  • 5
(9 ratings)

Prep: 15 mins Cook: 5 mins plus 2 hrs marinating

Easy

Serves 6
Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.

Nutrition and extra info

  • Healthy

Nutrition: per serving

  • kcal240
  • fat12g
  • saturates3g
  • carbs1g
  • sugars1g
  • fibre0g
  • protein32g
  • salt0.3g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 6 skinless chicken breasts
  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1⁄2 tbsp balsamic vinegar
    Balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 140g bag rocket
    Rocket

    Rocket

    roh-ket

    Rocket is a very 'English' leaf, and has been used in salads since Elizabethan times. It…

  • 25g Parmesan
    Parmesan

    Parmesan

    parm-ee-zan

    Parmesan is a straw-coloured hard cheese with a natural yellow rind and rich, fruity flavour. It…

  • lemon wedges
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

For the marinade

  • 2 garlic cloves
  • 3 rosemary sprigs, leaves finely chopped
    Rosemary

    Rosemary

    rose-mar-ee

    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 6 sage leaves, finely shredded
    Sage

    Sage

    sa-age

    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • zest 1 lemon and juice of ½
    Lemon

    Lemon

    le-mon

    Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…

  • 3 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

Method

  1. Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.

  2. To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.

  3. Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.

  4. Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (9)

philinbrighton's picture
3.75

Really nice, tasty and low fat. I cut almost all of the oil out this and it was fine. Also marinaded overnight which tenderised the meat. Parmesan made it feel a bit more luxurious.

andriaph's picture
5

Very easy, very quick and very nice end result. Went very well with salad and a little bit of pitta bread. Will be making again as everyone enjoyed it.

k8d6's picture

I didn't have time to leave the chicken marinade but I used the amounts given to cook for 3, not 6. Because I had plenty of the marinade to use on less chicken, the flavour came through beautifully. It was a quick, healthy and very tasty meal. Would definitely cook it again.

mandnlee's picture
5

Made this last night. Used dried herbs as I don't always have fresh, and garlic granules. Cooked in a health grill to keep juices in. Served with spicy potato wedges and big salad.A lovely light healthy recipe that my 3 teenagers asked for again next week, hubby said the following week!

mrayeroux's picture
5

Made this last night and it was delicious! Will definitely make this again.

Suffolk Primrose's picture

I did on ridged grill pan. can be left marinating all day - so ready when in from work. Very simple easy and delicious. A few shaves of parmesan is a great addition. And low on calories too! leftovers (if there are any) are great for lunch box next day

jpclgerard's picture
5

Wonderful! The chicken is so tender after being marinated in the oil and lemon and the taste is just great, with simple and fresh tones of garlic and herbs; it works brilliantly on a barbecue and only takes a couple of minutes on each side. Great with a plain green salad and grilled courgettes.

helleJan's picture
5

This is a really simple and tasty summer salad, you can also fry/grill it as I did.

Junoandminnie's picture

So delicious! Have made this a few times over the last few weeks and it is so simple and goes down a treat with the whole family.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…