Paillard
of chicken with lemon & herbs
Pounding meat until thin and
flat is a great technique for barbecued chicken breast, as it ensures it won’t
dry out. Try this version with lemon and herbs.
Ingredients
·
6 skinless chicken breasts
·
2 tbsp olive oil
·
1⁄2 tbsp balsamic vinegar
·
140g bag rocket
·
25g parmesan
·
lemon wedges
For the marinade
·
2 garlic cloves
·
3 rosemary sprigs, leaves finely
chopped
·
6 sage leaves, finely shredded
·
zest 1 lemon and juice of ½
·
3 tbsp olive oil
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Method
·
STEP 1
Place each chicken breast
between 2 sheets of cling film or baking parchment. Use a meat mallet or
rolling pin to bash each piece of chicken – flatten out to an even layer about
0.5cm thick. Transfer to a dish.
·
STEP 2
To make the marinade, crush
the garlic with a good pinch of salt using a pestle and mortar. Add the
rosemary and sage, and give everything a good pounding. Stir through the lemon
zest and juice, olive oil and some ground black pepper. Pour the marinade over
the chicken, ensuring that it’s well coated. Cover and chill for at least 2
hrs.
·
STEP 3
Heat the barbecue. Once the
flames have died down, spread the coals out to an even layer. Cook the chicken
for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
·
STEP 4
Meanwhile, pour the oil and
balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss
together, then shave over the Parmesan. Serve the salad with the chicken, with
lemon wedges to squeeze over.
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