Paillard of Chicken with Herb and Lemon Dressing
Back home
1 min read

Paillard of Chicken with Herb and Lemon Dressing

Paillard of Chicken with Herb and Lemon Dressing

Ingredients

Method

  • 6 chicken breasts, skin removed
  • 2 tbsp olive oil
  • ½ tbsp balsamic vinegar
  • 140g rocket leaves
  • 25g shaved parmesan
  • Lemon wedges
  • For the Marinade
  • 2 cloves of garlic
  • 3 chopped rosemary sprigs
  • 6 chopped sage leaves
  • Zest of 1 lemon, and juice of ½ a lemon
  • 3 tbsp olive oil
  • Bash the chicken breasts between 2 sheets of film until they’re about 0.5cm thick, and transfer to a dish. Make the marinade by crushing the garlic cloves with a pinch of salt, adding the rosemary and sage, and pounding everything in a pestle and mortar. Stir through the lemon juice and zest, olive oil, and some black pepper. Pour all over the chicken and chill in the fridge for at least 2 hours.
  • When ready, cook the chicken for 2 mins on each side on a barbecue or grill. Meanwhile, pour the oil and vinegar into a large bowl, and toss in the rocket and some seasoning. Toss together, add the shaved parmesan, and serve with the chicken breasts and some lemon wedges for squeezing.
15 mins
6 serving

Do you know your wine personality? If your answer is no, take our quiz to find out which wines to pick up next and build your box!

Build my box