Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Lay a chicken breast on parchment paper. Starting on 1 long side, cut horizontally into breast but not completely through. Open cut breast like a book. Top with another sheet of parchment. Flatten to an even thickness, about 1/3 inch thick. Repeat with remaining breasts.

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  • Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag. Squeeze 2 lemon halves over chicken; add rinds to bag. Thinly slice remaining lemon halves crosswise. Top each breast with a lemon slice and thyme sprig; season with pepper. Drizzle chicken with oil. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).

  • Preheat a grill or grill pan to high. Discard marinade, lemon, and thyme. Season chicken with salt and pepper. Grill, flipping once, until cooked through, 2 minutes per side. Serve chicken warm, at room temperature, or cold. Top each breast with salad, dividing evenly, and serve with lemon wedges.

Cook's Notes

Paillard How-To: Place chicken breast on parchment. Using a sharp knife, slice horizontally until almost cut through; open so sides lie flat (this is called butterflying). Cover with more parchment. Flatten to an even thickness.

Reviews (3)

11 Ratings
  • 5 star values: 4
  • 4 star values: 3
  • 3 star values: 4
  • 2 star values: 0
  • 1 star values: 0
Rating: Unrated
09/21/2013
Yummy to great. Marinated for 2 hours
Rating: Unrated
06/21/2012
SO easy. Turned out great. Definitely try it.
Rating: Unrated
11/14/2010
This dish was so easy, healthy, and delicious! I have already started telling friends about the recipe and this show.
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