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
Go To Previous Page
|