Paillard of Chicken with Herb and Lemon Dressing
Paillard of Chicken with Herb and Lemon Dressing



  • 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

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