Med Boneless, Skinless Chicken Breasts
C. Olive Oil
Cloves Garlic, crushed
Zest & Juice Of 1 Lemon
Salt & Pepper
Lemons, cut into ½" thick slices
C. (1 stick) Unsalted Butter, at room temp.
tsp. each, Chopped Fresh Basil & Thyme
C. Canola or Vegetable Oil
Shallots, thinly sliced
Place chicken breasts in a resealable bag (or between sheets of waxed paper one at a time). Using a mallot or the smooth side of a meat tenderizer, pound from the centre outwards till breast is 1/4" thick. Place all pounded chicken breasts into a clean resealable bag or a shallow pan. Combine with oil, garlic, lemon zest & juice, & salt & pepper. Marinate for 30 min. in the fridge. To make herbed butter, mix the butter, herbs, & salt together well. Set aside. To make the crispy shallots, heat oil in a large saute pan on med. heat till the oil shimmers. Add shallots & cook, stirring till golden, about 6-8 min. Using a slotted spoon, transfer to a paper towel. Preheat grill to med-high heat & spray. Cook chicken 2-3 min. on one side, then flip, & add a dollop of herbed butter on each paillard. Lay lemon slices on grill. Cook chicken a further 2-3 min, till firm to the touch & butter is melted. Remove chicken & lemons from grill. Top paillards with crispy shallots & serve with grilled lemon slices & seasonal vegetables.