Paillard of chicken with lemon & herbs

chicken low carb recipes

AuthorFood Medic RecipesCategoryDifficultyBeginner

Chicken low carb recipes. Paillard of chicken with lemon & herbs.

Yields6 Servings
Prep Time10 minsCook Time4 minsTotal Time14 mins

 6 Skinless chicken breasts
 2 tbsp Olive oil
 ½ tbsp Balsamic vinegar
 120 g Bag rocket
 20 g Parmesan
 lemon wedges
Ingredients for the marinade
 3 Garlic cloves
 2 Rosemary sprigs, leaves finely chopped
 5 Sage leaves, finely shredded
 3 tbsp olive oil
 1 lemon

1

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 2-3 hrs.

STEP 3
Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken about 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.

chicken low carb recipes

Ingredients

 6 Skinless chicken breasts
 2 tbsp Olive oil
 ½ tbsp Balsamic vinegar
 120 g Bag rocket
 20 g Parmesan
 lemon wedges
Ingredients for the marinade
 3 Garlic cloves
 2 Rosemary sprigs, leaves finely chopped
 5 Sage leaves, finely shredded
 3 tbsp olive oil
 1 lemon

Directions

1

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 2-3 hrs.

STEP 3
Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken about 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.

chicken low carb recipes

Paillard of chicken with lemon & herbs

Paillard is a French term for a boneless piece of meat that has been pounded thin or butterflied. Pounding the meat has the dual benefit of tenderizing the meat and creating a thinner cut that cooks faster with less moisture loss. Traditionally, a paillard is made with chicken or veal.