Lemon-Thyme Chicken Paillards
Serves 6
Thinly sliced and grilled, this chicken dish is perfect for a light meal. Serve it with our peppery Arugula Salad.
INGREDIENTS
- 6 boneless, skinless chicken breast halves (about 3 pounds total)
- 6 garlic cloves, halved lengthwise
- 3 lemons, 2 halved crosswise, 1 cut into wedges
- 6 sprigs fresh thyme
- Coarse salt and freshly ground pepper
- 1 tablespoon extra-virgin olive oil
- Arugula Salad
DIRECTIONS
- Lay a chicken breast on parchment paper. Starting on 1 long side, cut horizontally into breast but not completely through. Open cut breast like a book. Top with another sheet of parchment. Flatten to an even thickness, about 1/3 inch thick. Repeat with remaining breasts.
- Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag. Squeeze 2 lemon halves over chicken; add rinds to bag. Thinly slice remaining lemon halves crosswise. Top each breast with a lemon slice and thyme sprig; season with pepper. Drizzle chicken with oil. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
- Preheat a grill or grill pan to high. Discard marinade, lemon, and thyme. Season chicken with salt and pepper. Grill, flipping once, until cooked through, 2 minutes per side. Serve chicken warm, at room temperature, or cold. Top each breast with salad, dividing evenly, and serve with lemon wedges.
PANTRY
Need help with the ingredients? Check our pantry list:
cook's note
Paillard How-To: Place chicken breast on parchment. Using a sharp knife, slice horizontally until almost cut through; open so sides lie flat (this is called butterflying). Cover with more parchment. Flatten to an even thickness.
