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
- 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
- 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.
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.