Chicken Paillards With Rosemary

1. 1

   Flatten each chicken breast half into a paillard as follows: Carefully remove the tendon.

2. 2

   Put each breast half between two sheets of waxed paper and flatten with a meat pounder to a thickness of 1/8 inch or even less.

3. 3

   The paillards can be cooked right away or frozen.

4. 4

   To freeze, stack between sheets of waxed paper, then wrap in a plastic bag.

* Per serving · 4 servings · Values may vary.

No additional tips available.