Name: Paillard of chicken with lemon & herbs
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 6
Cuisine: French
Ingredients: 6 skinless chicken breasts; 2 tbsp olive oil; 1⁄2 tbsp balsamic vinegar; 140g bag rocket; 25g parmesan; lemon wedges; 2 garlic cloves; 3 rosemary sprigs, leaves finely chopped; 6 sage leaves, finely shredded; zest 1 lemon and juice of ½; 3 tbsp olive oil

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Paillard of chicken with lemon & herbs

Paillard of chicken with lemon & herbs

Good Food team

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Serves 6

Easy

Prep: 15 mins

Cook: 5 mins

plus 2 hrs marinating

A star rating of 4.8 out of 5.43 ratingsRate

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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

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Ingredients

Nutrition

Units:

MetricUS

6 skinless chicken breasts
2 tbsp olive oil
1⁄2 tbsp balsamic vinegar
140g bag rocket
25g parmesan
lemon

wedges

For the marinade

2 garlic cloves
3 rosemary

sprigs, leaves finely chopped
6 sage

leaves, finely shredded
zest 1 lemon

and juice of ½
3 tbsp olive oil

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Nutrition: per serving

kcal240

low
fat12g
saturates3g
carbs1g
sugars1g
fibre0g
protein32g
salt0.3g

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.

Recipe from Good Food magazine, August 2014

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A star rating of 4.8 out of 5.43 ratings

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