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“Paillard” is a French term for boneless meat that has been pounded into a thin cutlet. This chicken cooks up quickly and evenly on the barbecue.
Yield: Serves 6.
July 02, 2019
284 calories, 7.1 g fat, 51 g protein, 0.3 g carbohydrate, 0.1 g fibre, 153 mg sodium
Boneless skinless chicken breasts are sometimes sold with the fillets attached. The chicken fillet, sometimes referred to as a chicken tender, is a small slender piece of chicken attached to one side of the breast. When making paillards, remove the fillets before pounding the chicken breasts. Reserve fillets for another use.