Chicken Paillard CEiMB

CEiMB is making their monthly recipe, Chicken Paillard with a watercress and tomato salad.  I chose a different salad since I had no watercress.


The chicken is worth making. My husband keeps bringing it up and suggesting, we have it tonight (of the day it is).


Ellie doesn't fail us.  Her recipes always are filled with flavor.  They are also doable and delicious.  Join us at CEiMB, Craving Ellie in My Belly for fun and good eating.  Check out the recipes of the other chefs.

Chicken Paillard  adapted from page 102 of So Easy

• 1¼ pounds skinless boneless chicken breasts

•1 tablespoons extra virgin olive oil

• salt to taste

• ¾ teaspoon freshly ground black pepper

• 3 tablespoons fresh lemon juice

Combine the chicken, 1 tablespoon of the olive oil, the garlic, and ½ teaspoon each of the salt and pepper in a bowl and toss to coat. Preheat a grill or nonstick grill pan over medium-high heat. Grill the chicken until grill marks form and the meat is just cooked through, 2 to 3 minutes per side. Remove from the grill and sprinkle with 1 tablespoon of the lemon juice.

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