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4
Medium
By Melia Marden
Published 2013
Chicken paillard is the only way I really like cooking boneless, skinless chicken breast. Pounding the meat very thinly results in more surface area and a higher flavor-to-meat ratio in each bite. This is my quick-cooking, one-pan, last-minute dinner standby. No hidden tricks or subtle notes here—just bold, salty southern Italian flavors.