Book your group cooking class
Our private group, youth, and team-building cooking classes in Calgary are the perfect way to cook, laugh, and learn together. Led by Red Seal Chefs, our cooking classes welcome all ages and skill levels.
GRILLED CHICKEN PAILLARDS WITH ROSEMARY
“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
GRILLED CHICKEN PAILLARDS WITH ROSEMARY
Ingredients
- 6 boneless skinless chicken breasts, fillets removed
- 1/4 cup fresh lemon juice
- 2 tbsp canola oil
- 1 tbsp chopped fresh rosemary
- 1 1/2 tsp sage, crumbled
- 1 tsp grated lemon peel
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- 3 cloves garlic, crushed
Directions
- Working with one piece at a time, place chicken, smooth side down, between two sheets of plastic wrap. Using a flat meat pounder or heavy saucepan, gently pound chicken to a thickness of 1/2 inch.
- To prepare marinade, combine remaining ingredients (lemon juice through garlic) in a heavy zip-lock plastic bag. Add chicken and squeeze bag to coat chicken with marinade; seal bag. Let stand for 30 minutes.
- Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Remove chicken from marinade; discard marinade.
- Grill chicken until chicken is cooked through, about 10 - 12 minutes.
Nutritional analysis per serving:
284 calories, 7.1 g fat, 51 g protein, 0.3 g carbohydrate, 0.1 g fibre, 153 mg sodium
Tip:
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.