Lemon and Oregano-Rubbed Chicken Paillards

<p>Lemon and Oregano-Rubbed Chicken Paillards</p>
Howard L. Puckett; Melanie J. Clarke

Chicken breasts are pounded thin with a meat mallet or rolling pin to create paillards; the increased surface allows you to use even more of the flavorful rub.


4 servings (serving size: 1 chicken breast half)

Recipe from

Cooking Light

Nutritional Information

Calories 226
Caloriesfromfat 22 %
Fat 5.6 g
Satfat 1 g
Monofat 3 g
Polyfat 0.8 g
Protein 39.6 g
Carbohydrate 2.2 g
Fiber 0.7 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 465 mg
Calcium 38 mg


4 (6-ounce) skinless, boneless chicken breast halves
5 teaspoons grated lemon rind
1 tablespoon olive oil
1 1/2 teaspoons dried oregano
3/4 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon water
2 garlic cloves, minced
Cooking spray
4 lemon wedges
2 tablespoons chopped fresh parsley


Prepare grill.

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.

Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.