Chicken paillard  

WHAT IS A PAILLARD? THEY ARE SLICES OF GRILLED MEAT THAT CAN BE VEAL LAMB AND PORK BUT THERE IS ALSO CHICKEN PALLARD TO PREPARE YOU JUST BLANCH IT AND SEASON IT WITH THE VINAGRETTE A WORK OF ART.

Paillard is an adjective French that indicates a person who is cluefull, licentious and joyful. Now how lascivious and enjoyable can be a chicken that is about to be plucked and cut into slices with all the imagination of this world honestly I find it hard to imagine. But I do not struggle to imagine the blissful face of those animated by a healthy appetite.

Chicken paillard is very easy to prepare. Just beat the chicken breasts until they become an inch thick, then brush with the vinaigrette work of art (yes, it is called that, "work of art" and is a marinade made to enhance vegetables, fish, seafood and chicken), and finally throw on the grill. Five minutes of cooking and the dish is ready. Other than fast food. What to pair the chicken paillard with? I recommend a rosé wine.

INGREDIENTS

For 4 people

4 boneless and skinless chicken breasts

Olive oil

Kosher salt

Freshly ground black pepper

1 portion of vinaigrette 

For the vinaigrette

1 large garlic clove

5 ml (1 tablespoon) kosher or sea salt

45 ml (3 tablespoons) freshly squeezed lemon juice

45 ml (3 tablespoons) extra virgin olive oil

PREPARATION

In a mortar macerate garlic and salt with a pestle, until a homogeneous mixture is obtained. Add lemon juice and olive oil. You just got your own vinaigrette to use right away at the moment. At this point, wash the chicken with cold running water and dry it. If the chicken breasts are thick, cut them in half lengthwise. Wrap each piece in plastic wrap and beat until 1 cm thick. Meanwhile, prepare a hot fire in the barbecue. Brush the chicken with olive oil and season to taste with salt and pepper. Grill 2 minutes 1/2 per side, turning once or until the chicken is no longer pink inside. Serve immediately with about 25 ml (2 tablespoons) of vinaigrette over each serving.