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Lemon and Oregano-Rubbed Chicken Paillards

Lemon and Oregano-Rubbed Chicken Paillards
Howard L. Puckett; Melanie J. Clarke
Yield

4 servings (serving size: 1 chicken breast half)

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.

Ingredients

  • 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

Nutrition 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

How to Make It

  1. Prepare grill.

  2. 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.

  3. 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.