Chicken Paillard
with Crushed Rosemary Potatoes
- Sulphites
To the uninitiated ‘Chicken Paillard’ may sound like the preserve of the French aristocracy. In reality, it’s just a really simple cooking method, saving you time and leaving your chicken nice and tender. We’ve accompanied it with a classic mix of parsley, lemon zest and garlic, but if you think that sounds too simple, you can always chef things up a bit and call it a ‘gremolata’ ;-)
Ingredients
2
Spring Onion
1
Radish
3
Flat Leaf Parsley
1
Garlic Clove
1
New Potatoes
2
British Chicken Breasts
½
Lemon
2
Rosemary
1
Wild Rocket
1
Balsamic Vinegar
(Contains: Sulphites)
Utensils
Instructions
Bring a large pot of water to the boil and pre-heat your grill to high. Slice your spring onion and your radishes finely and roughly chop the parsley. Peel and finely chop the garlic.
Chop your new potatoes in half and cook them in the boiling water with ¼ tsp of salt. Cook until you can easily slip a knife through them. This should take around 10-15 mins depending on their size.
To butterfly your chicken lay it flat on the chopping board and place your hand flat on top. Slice into the chicken from the side so that you can open it up like a book - you’ve just ‘butterflied’ your chicken! See the picture for an example.
To make the gremolata, mix your chopped parsley with your chopped garlic. Grate in the zest of a quarter of your lemon and squeeze in 1 tsp of lemon juice along with 1 tbsp of olive oil and a pinch of salt and pepper. Mix everything together.
Evenly coat each chicken breast in ½ tsp of olive oil and a pinch of salt and pepper. Squeeze over some lemon juice, place them on a baking tray and put them on the highest shelf under the grill. Grill each side for 5 mins or until the middle is no longer pink.
Drain your new potatoes and then run them quickly under some cold water. Drain again and using the back of a wooden spoon or something similar, break up the potatoes slightly.
Heat 2 tsp of olive oil in a frying pan on high heat and add in your potatoes. Throw in the leaves of the rosemary and a pinch of salt and pepper. Cook them for a few mins until they have gone nice and crispy around the edges.
Finally, mix your rocket, radishes and spring onions with the balsamic vinegar and 1 tbsp of olive oil. Add a pinch of salt and pepper. Serve your potatoes on the side with your chicken paillard, the salad and a spoonful of gremolata. Bon appétit!
