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1
Place the chicken in several layers of parchment paper and pound each with a meat pounder until nice and thin, approximately 1/4 inch thick.
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2
Combine the lemon juice, olive oil, salt, red pepper flakes, garlic, lemon zest, and thyme and whisk until thoroughly blended.
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3
Pour the mixture over the chicken and marinate in the refrigerator for 30 to 60 minutes.
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4
Heat a grill or grill pan to high heat.
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5
Remove the chicken from the marinade and pat each breast dry with paper towels.
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6
Grill for 1 to 2 minutes on each side, until firm to the touch or the juices run clear.
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7
Serve garnished with the parsley and the Parsley Basil Drizzle.
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8
There are many ways to infuse flavor into chicken.
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9
Using this recipe as a template, try marinating the pounded chicken in Cilantro Lime Vinaigrette (page 181) and topping it with the pomegranate variation on Mango and Avocado Salsa (page 185).
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10
Or marinate in Zesty Lemon Fennel Vinaigrette (page 182) and top with Basil Lemon Drizzle (page 177) or Moroccan Pesto (page 186).
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11
Like snowflakes, no two pieces of chicken are alike.
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12
Some will be thicker and require a little extra pounding.
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13
Dont get carried away with your mallet though, as the thinner parts of the chicken will tear if theyre pounded too much.
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14
Heres a time-saving tip: Ask the butcher to pound the chicken for you.
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15
Theyre usually happy to provide this service.
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16
Store tightly wrapped in the refrigerator for 2 days.
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17
(per serving)
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18
Calories: 170
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19
Total Fat: 5g (0.9g saturated, 2.9g monounsaturated)
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20
Carbohydrates: 2g
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21
Protein: 28g
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22
Fiber: 0g
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23
Sodium: 225mg
