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Description
This recipe takes two simple ingredients – chicken breasts and courgettes – and turns them into something a little bit special. The fried chicken paillard goes well with the griddled courgette slices, making it a nice dish.
Ingredients
US|METRIC
4 SERVINGS
- 4 skinless chicken breast fillets
- 1 Knorr Reduced Salt Chicken Stock Cube
- 1 Tbsp. olive oil
- 2 courgettes (topped and tailed)
- 3 drops Knorr Vegetable Touch of Taste
- 2 Tbsp. chopped parsley (finely)
- 1 lemon (halved)
- parsley sprigs (to garnish, optional)
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Directions
- First prepare the chicken paillards. To make them, simply place each chicken breast fillet between two large sheets of plastic or cling film and pound firmly and evenly with a meat mallet or rolling pound until the chicken is flattened out into a very thin escalope, about ¼ cm thick.
- Crumble the Knorr Reduced Salt Chicken Stock Cube into 1 tsp of olive oil and mix until dissolved. Spread this paste lightly and evenly over one side only of each chicken paillard. I’m doing this to season the chicken, but, because the chicken is so thin, I’m only going to season one side. Sprinkle the seasoned side of the paillard evenly with finely chopped parsley.
- Place each chicken paillard parsley side-down on a large plate oiled with olive oil. The reason for placing them on an oiled plate is that I’m going to cook them by dropping them into a hot pan and this will be just enough oil in which to cook them.
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