Chicken Paillard with Grilled Vegetables



U.S. Metric Ingredients
12 12 Boneless, skinless chicken breasts, about 6 oz (175 g) each
3 3 Garlic cloves, chopped
1 tbsp 15 mL Fresh rosemary, chopped
tsp 7 mL Salt
½ tsp 2 mL Pepper
3 fl oz 90 mL Lemon juice
3 fl oz 90 mL Olive oil
as desired as desired Grilled Vegetable Medley
12 12 Fresh rosemary sprigs



  1. Place each chicken breast between sheets of plastic film. With a meat mallet, carefully pound to a uniform thickness of about ¼ in. (6 mm).
  2. Combine the garlic, rosemary, salt, and pepper. Lightly rub the flattened chicken breasts on both sides with the mixture. Sprinkle both sides with the lemon juice, then with the olive oil. Let marinate 2–4 hours in the refrigerator.
  3. Preheat a grill or broiler to very hot. Place the chicken breasts on the grill, skin side (that is, the side that had the skin on) down, and grill until about one-fourth done. Rotate on the grill, as in Figure 14.5, to mark. Continue to cook until about half done. Turn over and continue to grill until just cooked through.
  4. Plate and serve at once with an assortment of grilled vegetables. Garnish each portion with a sprig of rosemary.

Per serving: Calories, 250; Protein, 34 g; Fat, 11 g (41% cal.); Cholesterol, 95 mg; Carbohydrates, 1 g; Fiber, 0 g; Sodium, 370 mg.