Paillards are simply pieces of meat or chicken pounded into thin pieces. Because you have more surface area, you can use more of the citrus-herb rub, and the grilling time is only about 5 to 6 minutes.
Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.
Yield: 4 servings (serving size: 1 chicken breast half)
• 4 (6-ounce) skinless, boneless chicken breast halves
• 5 teaspoons grated lemon rind
• 1 tablespoon olive oil
• 1 1/2 teaspoons dried oregano
• 3/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon water
• 2 garlic cloves, minced
• Cooking spray
• 4 lemon wedges
• 2 tablespoons chopped fresh parsley
1. Prepare grill.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.
Elizabeth Karmel, Cooking Light