New This Month

Grilled Chicken Paillards with Herb Salad and Sauteed Radishes

  • Servings: 4


  • 4 8-ounce boneless skinless chicken breast halves
  • Extra-virgin olive oil, for brushing
  • Coarse salt and freshly ground pepper
  • 1/2 lemon
  • Herb Salad
  • Sauteed Radishes


  1. Place a chicken breast between 2 layers of plastic wrap, and using a meat mallet, pound to a 1/4-inch thickness. Repeat with remaining chicken. Brush both sides of chicken with olive oil, and season with salt and pepper.

  2. Preheat a stovetop grill pan over high heat until very hot. Cook chicken until grill marks appear, about 3 minutes. Turn, and continue cooking until browned and cooked through, 2 to 3 minutes more. If cooking in batches, remove from heat and keep warm until serving.

  3. Squeeze lemon juice over each chicken breast. Serve warm, topped with herb salad and sauteed radishes.

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