Chicken Paillard
with Crushed Rosemary Potatoes, Rocket and Gremolata
You have to love chefs for their ability to make even the most simple things sound like they require a Cordon Bleu certificate and a silly moustache to cook. Case in point: Chicken Paillard. To the uninitiated, this may sound like the preserve of the French aristocracy. In reality, it's just a really simple cooking method saving you time and leaving your chicken nice and tender. We've accompanied it with a classic mix of parsley, lemon zest and garlic, but if you think that sounds too simple, you can always chef things up a bit and call it a 'gremolata' ;-)
The quantities provided above are averages only.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
2
Spring Onion
7
Radish
4
Flat Leaf Parsley
2
Garlic Clove
4
New Potatoes
4
British Chicken Breasts
1
Lemon
2
Rosemary
2
Wild Rocket
Nutritional information
Utensils
Instructions
Bring a large pot of water to the boil and pre-heat your grill to high. Slice your spring onion and your radishes finely and roughly chop the parsley. Peel and finely chop the garlic.
Put your baby new potatoes into the boiling water with ½ tsp of salt. Cook until you can easily slip a knife through them. This should take around 10-15 mins depending on their size.
Place your hand flat on top of the breast and cut it in half sideways so that you have two thin slices. Now open the chicken up like a book - you’ve just ‘butterflied’ your chicken!
To make the gremolata, mix 4 tbsp of chopped parsley with a clove of diced garlic. Add the zest of a ½ of your lemon. Finally, add 1½ tbsp of good olive oil, 2 tsp of lemon juice and a pinch of salt and pepper.
Evenly coat each chicken breast in ½ tsp of olive oil and a pinch of salt and pepper. Squeeze on some lemon juice and put them on the highest shelf under the grill. Grill each side for around 6 mins or until the middle is no longer pink.
Drain your new potatoes and then run them quickly under some cold water. Using the back of a wooden spoon or something similar to break-up the potatoes slightly.
Heat ½ tbsp of olive oil in your pan on high heat and add in your potatoes. Throw in the leaves of the rosemary and a pinch of salt and pepper. Cook them for a few mins until they have gone nice and crispy around the edges.
Finally, mix your rocket, radishes and spring onions with ½ tbsp of olive oil. Add a pinch of salt and pepper. Serve your potatoes on the side with your chicken paillard and a spoonful of gremolata. Bon appétit!
