Lemon and Oregano-Rubbed Chicken Paillards

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.

Yield: 4 servings (serving size: 1 chicken breast half)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 226
  • Calories from fat: 22%
  • Fat: 5.6g
  • Saturated fat: 1g
  • Monounsaturated fat: 3g
  • Polyunsaturated fat: 0.8g
  • Protein: 39.6g
  • Carbohydrate: 2.2g
  • Fiber: 0.7g
  • Cholesterol: 99mg
  • Iron: 1.8mg
  • Sodium: 465mg
  • Calcium: 38mg

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

Preparation

  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.
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