Chicken paillards are really just pounded-thin chicken breasts. They work great on the grill because they cook up quickly and evenly. These get an added punch of flavor from a quick paste applied before grilling.
Ingredients
- 4 boneless chicken, breast halves
- 2 cloves garlic, smashed
- sea salt, to taste
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 tablespoon olive oil, extra virgin
Instructions
- Place a chicken breast half between two sheets of wax or parchment paper and pound with a heavy pot or a foil-covered brick until an even thickness of 1/2 inch. Repeat with remaining chicken breasts and place in a shallow pan.
- Pound together garlic with a pinch of salt to make a paste and mix in cumin, coriander and olive oil. Cover paillards in mixture and marinate at least 10 minutes and up to overnight.
- Heat grill to medium high. Place paillards over direct heat and grill for 2-3 minutes per side, until just cooked through.
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