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Grilled Chicken Paillards with Mint Salad

Recipe photo courtesy of Romulo Yanes

The high heat of a grill means that pounded breasts (paillards) cook in a flash and don't have time to dry out. You can buy thin cutlets, which are pricier, or flatten the chicken yourself, as we do here. (It's up to you whether to save time or money!)

Source: Everyday Food, April 2012
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