Chicken Paillard with Grilled Vegetables

Portions: 12 Portion size: 1 chicken breast, about 6 oz (175 g)

U.S.

Metric

Ingredients

12

12

Boneless, skinless chicken breasts,

about 6 oz (175 g) each

3

3

Garlic cloves, chopped

1 tbsp

15 mL

Fresh rosemary, chopped

112 tsp

7 mL

Salt

12 tsp

2 mL

Pepper

3 floz

90 mL

Lemon juice

3 floz

90 mL

Olive oil

as desired

as desired

Grilled Vegetable Medley (p. 574)

12

12

Fresh rosemary sprigs

Per serving:

Calories, 250; Protein, 34 g; Fat, 11 g (41% cal.); Cholesterol, 95 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 370 mg.

Per serving:

Calories, 250; Protein, 34 g; Fat, 11 g (41% cal.); Cholesterol, 95 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 370 mg.

Procedure

1. Place each chicken breast between sheets of plastic film. With a meat mallet, carefully pound to a uniform thickness of about 54 in. (6 mm).

2. Combine the garlic, rosemary, salt, and pepper. Lightly rub the flattened chicken breasts on both sides with the mixture. Sprinkle both sides with the lemon juice, then with the olive oil. Let marinate for 2-4 hours in the refrigerator.

3. Preheat a grill or broiler to very hot. Place the chicken breasts on the grill, skin side (that is, the side that had the skin on) down, and grill until about one-fourth done. Rotate on the grill, as in Figure 11.6, to mark. Continue to cook until about half done. Turn over and continue to grill until just cooked through.

4. Plate and serve at once with an assortment of grilled vegetables. Garnish each portion with a sprig of rosemary.

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