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Paillard of Chicken with Lemon and Herbs

Paillard is a French term for a piece of meat that has been pounded until thin and flat, then cooked quickly. It’s a great way to grill chicken as it ensures that it won’t dry out. Marinated in lemon juice, garlic, rosemary and sage, and nestled on a bed of simply dressed arugula, these paillards are a summery treat. We like to serve Slow-Roast Confit Tomato with Ricotta Crostini alongside for a light and luscious supper.

Paillard of Chicken with Lemon and Herbs

4 skinless, boneless chicken breasts
2 garlic cloves
3 rosemary sprigs. leaved finely chopped
6 sage leaves, finely shredded
zest of 1 lemon and juice of ½
5 tbs. olive oil
2 tbs. balsamic vinegar
Parmesan cheese, to serve
lemon wedges, to serve

Place each chicken breast between two pieces of plastic wrap or parchment. Use a meat mallet or rolling pin to flatten out the chicken to an even layer. Transfer to a dish. To make the marinade, combine 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, juice, and 3 tbs. of the olive oil. Season with some ground black pepper and spread over the flattened chicken breasts. Cover and chill at least 3 hours, or up to 6.

Toss the remaining 2 tbs. olive oil and balsamic vinegar in a large bowl. Add the arugula and some seasoning, then toss together.

Heat the grill to medium and cook the chicken 1-2 minutes per side, until just cooked through. Transfer to a plate and leave to rest for a few minutes. To serve, pile the arugula on a platter, top it with the chicken, shave over some Parmesan and garnish with lemon wedges.

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