New This Month

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

Source: Martha Stewart Living, June 2006
Servings

Ingredients

Directions

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.

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How would you rate this recipe?
12
  • MS12137482
    21 SEP, 2013
    Yummy to great. Marinated for 2 hours
    Reply
  • linboorse
    21 JUN, 2012
    SO easy. Turned out great. Definitely try it.
    Reply
  • MS11898241
    14 NOV, 2010
    This dish was so easy, healthy, and delicious! I have already started telling friends about the recipe and this show.
    Reply

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