Chicken Paillard
This incredible recipe for Chicken Paillard is a best selling dish at Nick Nairn's restaurant. Chargrilled chicken and vegetables, chilli, garlic and lemon. Mouthwatering!
Ingredients
- 2 skinless chicken breasts preferably organic
Marinade
- 1 red chilli finely chopped .
- Zest of 1 lemon (unwaxed) juice of 1/2
- 2 cloves garlic , finely minced.
- 50 ml high quality extra virgin olive oil
- 1 small aubergine peeled and sliced lengthwise into 4/5
- 1 red onion peeled and sliced into wedges
- 1 courgette sliced lengthwise into 4 pieces
- 1 red chilli cut lengthwise and deseeded
- 1 red pepper dee seeded and cut into 8 pieces
- I medium red rooster potato cooked and cooled and cut into 5mm slices
- 3 tbsp of chopped Italian parsley
- 50ml best quality extra virgin olive oil
- 2 lemon wedges
- Maldon salt
- Freshly ground black pepper
Method
Carefully cut chicken breasts in half horizontally and using cling film and a meat mallet gently beat each half to a thickness of 5mm.
Combine all marinade ingredients and mix, add the 4 chicken “paillard “ and ensure evenly coated. Marinate for 3-24 hours.
Preheat oven 225c.
Mix all veg pieces with oil and seasoning and then chargrill ensure proper cross hatching. Place on trays ready to reheat.
Season chicken and chargrill over v high heat ensure cross hatching . Rest on tray and squeeze a little lemon juice over
Reheat veg , carve each paillard in half, place veg on plates, chicken on top. Garnish with extra virgin olive oil, parsley and lemon wedge.
Ingredients
- 2 skinless chicken breasts preferably organic
Marinade
- 1 red chilli finely chopped .
- Zest of 1 lemon (unwaxed) juice of 1/2
- 2 cloves garlic , finely minced.
- 50 ml high quality extra virgin olive oil
- 1 small aubergine peeled and sliced lengthwise into 4/5
- 1 red onion peeled and sliced into wedges
- 1 courgette sliced lengthwise into 4 pieces
- 1 red chilli cut lengthwise and deseeded
- 1 red pepper dee seeded and cut into 8 pieces
- I medium red rooster potato cooked and cooled and cut into 5mm slices
- 3 tbsp of chopped Italian parsley
- 50ml best quality extra virgin olive oil
- 2 lemon wedges
- Maldon salt
- Freshly ground black pepper
Method
Carefully cut chicken breasts in half horizontally and using cling film and a meat mallet gently beat each half to a thickness of 5mm.
Combine all marinade ingredients and mix, add the 4 chicken “paillard “ and ensure evenly coated. Marinate for 3-24 hours.
Preheat oven 225c.
Mix all veg pieces with oil and seasoning and then chargrill ensure proper cross hatching. Place on trays ready to reheat.
Season chicken and chargrill over v high heat ensure cross hatching . Rest on tray and squeeze a little lemon juice over
Reheat veg , carve each paillard in half, place veg on plates, chicken on top. Garnish with extra virgin olive oil, parsley and lemon wedge.
