Paillard of chicken with lemon & herbs

Paillard of chicken with lemon & herbs

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  • Preparation and cooking time
    • Prep:
    • Cook:
    • 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.

  • Healthy
Nutrition: per serving
HighlightNutrientUnit
low inkcal240
fat12g
saturates3g
carbs1g
sugars1g
fibre0g
protein32g
salt0.3g
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Ingredients

For the marinade

Method

  • STEP 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.

  • STEP 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.

  • STEP 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.

  • STEP 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.

Goes well with

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    Rating: 5 out of 5.32 ratings
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