|From the Kitchen of "Chef" Norm
HERBED GRILLED CHICKEN BREASTSPALLIARDS
|Source (if known):|
|My notes: Note: Cooking them as palliards is a French term and this style will minimize the cooking time so the chicken doesn’t have time to dry out and is consistent.|
4 Boneless skinless chicken breast halves (6 to 8 ounces
each), trimmed and rinsed
Kosher salt and freshly ground black pepper
Crushed red chile flakes (optional)
3 cloves garlic, minced
2 tablespoons chopped fresh rosemary, flat-leaf parsley, or other fresh herb
¼ cup fresh lemon juice, plus 4 lemon wedges for serving
¼ cup extra-virgin olive oil (EVO); more for drizzling
Lightly wet a chicken breast with cold water and set it between two sheets of plastic wrap or use a zip loc bag.
Pound it into a broad, flat sheet about ¼ inch thick (called a palliards, using a meat pounder. I use a round metal flat pounder. Pound the other breasts the same way and arrange them on a baking sheet.
Generously season each palliard on both sides with salt and pepper and a pinch or two of chile flakes. Sprinkle both sides with the garlic and rosemary. Drizzle both sides with the lemon juice and olive oil and pat into the meat with your fingertips.
Refrigerate the palliards for 20 minutes while you prepare the grill.
Heat a gas grill to high or prepare a hot charcoal fire. Brush and oil the grill grate.
Arrange the palliards on the grill grate and grill until cooked and firm to the touch, 1 to 2 minutes per side for ¼ inch thick. If slightly thicker, allow more time. (Use a long wide spatula to move and turn the palliards).
Transfer the palliards to a platter or plates. Drizzle with olive oil and serve immediately with lemon wedges for squeezing.
Note: Cooking them as palliards is a French term and this style will minimize the cooking time so the chicken doesn’t have time to dry out and is consistent.