Chicken Paillards


Photo: Leigh Beisch

Prep: 7 minutes Cook: 6 minutes. Top chicken with salad, or serve it alongside.
4 servings (serving size: 1 chicken breast)


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4 (4-ounce) skinless, boneless chicken-breast halves
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
2 teaspoons olive oil


1. Place each chicken-breast half between two sheets of heavy-duty plastic wrap, and pound to 1/2-inch thickness using a meat mallet or a rolling pin. Salt and pepper both sides of each chicken-breast half.

2. Heat oil in large nonstick skillet over medium-high heat. Add chicken; sauté 3 minutes per side, until golden and cooked through. Cook in batches if necessary to prevent from crowding the pan.

Created date

May 2005

Nutritional Information

Calories 92
Fat 4 g
Satfat 1 g
Monofat 2 g
Polyfat 1 g
Protein 13 g
Carbohydrate 0.0 g
Fiber 0.0 g
Cholesterol 37 mg
Iron 1 mg
Sodium 172 mg
Calcium 8 mg