Grilled Chicken Paillards

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3.0 by 10 people

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  • Makes: 4 servings
  • Prep: 25 mins
  • Marinate: 30 mins to 3 hrs
  • Grill: 4 mins

Grilled Chicken Paillards

Directions

  1. For the marinade, in a medium bowl whisk together lemon juice, shallot, mustard, and the 1/4 teaspoon salt. Gradually add olive oil, whisking until combined; cover and set aside.
  2. For the chicken, place each chicken breast half between two pieces of plastic wrap. Using the flat side of a meat mallet pound chicken lightly until 1/4-inch thickness. Discard plastic wrap. Place chicken in a large resealable plastic bag set in a shallow dish. Add marinade. Seal bag; turn to coat chicken. Marinate in the refrigerator for 30 minutes to 3 hours.
  3. Drain chicken, discarding marinade. Season with salt and pepper. For a gas or charcoal grill, grill chicken on the greased rack of an covered grill directly over medium coals for 4 minutes or until no longer pink, turning once halfway through grilling.
  4. To serve, place chicken on four serving plates and top with Gazpacho Salsa.

Gazpacho Salsa

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Nutrition Facts (Grilled Chicken Paillards)

  • Per serving:
  • 293 kcal ,
  • 16 g fat
  • (5 g sat. fat ,
  • 3 g polyunsaturated fat ,
  • 6 g monounsaturated fat ),
  • 109 mg chol. ,
  • 253 mg sodium ,
  • 0 g carb. ,
  • 0 g fiber ,
  • 0 g sugar ,
  • 35 g pro.
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