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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

  1. 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.
  2. 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.
  3. Preheat natural gas barbecue on medium heat for 10 - 15 minutes. Remove chicken from marinade; discard marinade.
  4. 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.