Lemon-Thyme Chicken Paillards
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
Martha Stewart Living, June 2006
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
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.