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' ;-)
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Flat Leaf Parsley
Bring a large pan 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 1/2 tsp of salt. Cook until you can easily slip a knife through them. This should take around 10 to 15 mins depending on their size.
Place your hand flat on top of the breast and cut in half sideways so that you have two thin slices. Now open the chicken up like a book - you've just 'butterflied' your chicken! See the picture for an example.
To make the gremolata, mix 2 tbsps of chopped parsley with 1/2 a clove of diced garlic. Add the zest of a 1/4 of your lemon and 1 tbsp of good olive oil, 1 tsp of lemon juice and a pinch of salt and pepper.
Evenly coat each chicken breast in 1/2 tsp of olive oil and a pinch of salt and pepper. Squeeze on some lemon juice 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 water. Using the back of a wooden spoon or something similar to break-up the potatoes slightly.
Heat 2 tsps of olive oil in your 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 minutes until they have gone nice and crispy around the edges.
FInally, mix your rocket, radishes and spring onions with 1 tsp of olive oil. Add a pinch of salt and pepper. Serve your potatoes on the side with your chicken paillard and a spoonful of gremolata. Bon appétit!