A favorite preparation for quick, easy grilling, paillard is created by
pounding boneless chicken breasts very thin. This makes for a more flavorful
meat and beautiful presentation as well as shorter cooking time. The simple
glaze in this recipe combines peppery, aromatic cilantro and fresh lime for
distinct color and flavor.
Serves: 4
I N G R E D I E N T S
It's best to make the cilantro glaze just before
using to keep it beautifully green; it's also delicious tossed into
long-grain rice or in a baked potato.
1 medium bunch (4 ounces) fresh cilantro, stems
removed
1/4 cup fresh lime juice (2 to 3 limes)
1/2 cup extra-virgin olive oil, plus more for the grill
1 and 1/2 teaspoons coarse salt
1/2 teaspoon cracked black pepper
4 boneless, skinless chicken breasts, each pounded to .25-inch thickness
I N S T
R U C T I O N S Combine the
cilantro, lime juice, olive oil, salt and pepper in the jar of a blender.
Blend until bright green and smooth. Set aside.
2. Heat a grill or grill pan to medium over medium-high heat. Oil the grill.
3. Brush each chicken breast with the cilantro glaze and transfer to the hot
grill. Cook until each side is golden brown and chicken is cooked through, 3
to 5 minutes per side.
4. Brush again with the glaze and serve. Serve any extra glaze with the
chicken.
