I have just beaten the heck out of a chicken breast, it felt good – it’s half term and my patience is being tested!!!
I believe the technical name for this is a paillard of chicken.
It’s one of my all time fav things to do with poultry. Because you pummel it so thinly it cooks quickly and evenly and therefore remains moist. I highly recommend this method for sticking on the barbie.
Fab with a salad in the summer or a warming sauce in the winter.
My kids like getting a rolling pin and smacking something – it makes a welcome change from them hitting each other!
2 chicken breasts
Olive oil
4 teaspoons of garlic purée
I lemon juice and zest
1 tablespoon of chopped thyme
Salt and pepper to season
First of all if you are not keen on touching raw meat or your kids aren’t, use a freezer bag to pick out the fillet from the packet turn it inside out so the chicken remains inside at all times.
Use a rolling pin to bash the breast until it is about 1cm think
Place half of all the above ingredients inside the bag. Seal it and schmush around until the whole chicken is coated. Do the same for the second.
Heat your frying pan – you need a fairly big one as the chicken covers a large surface area.
Once it’s nice and hot – cook over a medium heat until totally white inside. This usually takes 6 – 8 mins.
Enjoy!
