Chicken
“Paillard” is a French culinary term that refers to a piece of boneless meat pounded thin before cooking. This method tenderizes the meat and allows it to cook quickly. This dish is often prepared by dredging the meat in flour prior to sautéing. This gluten-free version skips that step, however.
Time-Saving Tip: Prepare a double or triple batch of the lemon vinaigrette and store the leftover portion in the refrigerator to use throughout the week on salads or as a marinade for other dishes.
Note: You can use any variety of cherry or grape tomatoes for the salad if the multi-colored mini-heirloom tomatoes shown here are unavailable.
Prep time: 15 minutes
Cook time: 5-7 minutes
Serves: 4 Continue reading
Prep tip: Use a large, full-size baking sheet for this recipe – or divide between two smaller sheets, if necessary. The goal is to have enough room to spread the veggies around the chicken breasts into a single, uniform layer without overcrowding.
If possible, use non-stick cooking spray for this recipe instead of parchment paper or a Silpat® baking mat. The marinade will seep under the mat or paper and will be very difficult to clean off afterwards otherwise.
Prep time: 15 minutes (+ time to marinate)
Cook time: 30 minutes
Serves: 4-6
Ingredients
3 T. fresh lemon juice Continue reading
