Wayne Gisslen

Chicken Paillard with Grilled Vegetables

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Preparation info
  • portions:

    12

    portion size: 1 chicken breast, about 6 oz 180 g )
    • Difficulty

      Easy

Appears in
Professional Cooking: 10th Edition
Professional Cooking

By Wayne Gisslen

Published 2025

  • About

Ingredients

U.S. METRIC INGREDIENTS
12</

Method

  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 refr

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