Lemon-Thyme Chicken Paillards Recipe

Name: Lemon-Thyme Chicken Paillards
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 boneless, skinless chicken breast halves (about 3 pounds total); 6 garlic cloves, halved lengthwise; 3 lemons, 2 halved crosswise, 1 cut into wedges; 6 sprigs fresh thyme; Coarse salt and freshly ground pepper; 1 tablespoon extra-virgin olive oil; Arugula Salad (recipe follows); 1 tablespoon fresh lemon juice; 1/4 teaspoon coarse salt; Pinch of freshly ground pepper; 2 tablespoons extra-virgin olive oil; 2 bunches baby arugula (about 6 cups); 1 head radicchio, torn into pieces (about 3 cups); 2 cups mache (about 1 ounce) or 2 endives, leaves separated; 1 cup grape tomatoes, thinly sliced; (serves 6)

Servings: persons

6 boneless, skinless chicken breast halves (about 3 pounds total)
6 garlic cloves, halved lengthwise
3 lemons, 2 halved crosswise, 1 cut into wedges
6 sprigs fresh thyme
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Arugula Salad (recipe follows)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
Pinch of freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches baby arugula (about 6 cups)
1 head radicchio, torn into pieces (about 3 cups)
2 cups mache (about 1 ounce) or 2 endives, leaves separated
1 cup grape tomatoes, thinly sliced
(serves 6)

1
Lay a chicken breast on parchment paper.
2
Starting on 1 long side, cut horizontally into breast but not completely through.
3
Open cut breast like a book.
4
Top with another sheet of parchment.
5
Flatten to an even thickness, about 1/3 inch thick.
6
Repeat with remaining breasts.
7
Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag.
8
Squeeze 2 lemon halves over chicken; add rinds to bag.
9
Thinly slice remaining lemon halves crosswise.
10
Top each breast with a lemon slice and thyme sprig; season with pepper.
11
Drizzle chicken with oil.
12
Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
13
Preheat a grill or grill pan to high.
14
Discard marinade, lemon, and thyme.
15
Season chicken with salt and pepper.
16
Grill, flipping once, until cooked through, 2 minutes per side.
17
Serve chicken warm, at room temperature, or cold.
18
Top each breast with salad, dividing evenly; serve with lemon wedges.
19
Whisk lemon juice, salt, and pepper in a small bowl.
20
Gradually add oil, whisking constantly until emulsified
21
To serve, toss arugula, radicchio, mache, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat.

612

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 6 boneless, skinless chicken breast halves (about 3 pounds total), 6 garlic cloves, halved lengthwise, 3 lemons, 2 halved crosswise, 1 cut into wedges, 6 sprigs fresh thyme, and more.

Yes, Lemon-Thyme Chicken Paillards falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Lemon-Thyme Chicken Paillards

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