Grilled Chicken Paillard Laurie & Steve

A paillard is a boneless piece of meat or poultry pounded with a mallet until very thin, so it grills in minutes. Chicken breasts work especially well for this.

4 boneless chicken breast halves
1/4 cup olive oil
2 tablespoons lemon juice
2 tablespoons chopped fresh cilantro, or 1/2 teaspoon dried tarragon (I use more)
Salt and freshly ground pepper to taste

Place chicken breasts, one at a time, between two good-sized sheets of plastic wrap. Pound with a mallet or the side of a heavy knife until very thin, about 1/4-inch or less all over. Arrange in a single layer in a large flat baking dish or platter and drizzle with the olive oil and lemon juice. Sprinkle with the cilantro or tarragon and season lightly with salt and pepper. Turn the chicken about to coat both sides, then cover with plastic wrap and refrigerate for an hour or two.

Lift the chicken from the marinade (reserve marinade) and grill about 4 to 6 inches from glowing coals for about 6 minutes, turning 2 to 3 times and brushing with reserved marinade. Remove to warm serving plates.

Serves 4

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