Lemon and Oregano-Rubbed Chicken Paillards

Lemon and Oregano-Rubbed Chicken Paillards

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)

 

Ingredients:

•  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

 

Preparation:

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

JULY 2004

 

 

Source: MyRecipes