These little beauties grill up super fast so make sure the rest of your meal is ready or close to ready by the time you take the meat to the grill. We had this for a simple meal a few nights ago. I served the chicken with some angel-hair pasta seasoned with butter, my home-made pesto, diced tomatoes and peppers. Also, the leftover chicken made some awesome grilled chicken sandwiches for Mike to take to work with him this week. I just topped a home-made roll with chicken breast, lettuce and tomato.
Chicken Paillards
Rub
1/2 Tbsp ground fennel seed
1 tsp salt
1/2 tsp garlic powder
1/2 tsp ground pepper
1/2 Tbsp. dried parsley flakes
6 boneless, skinless chicken breast halves
Olive Oil
In a small bowl combine the rub ingredients. Remove the tenders from the underside of each breast (save for another use). One at a time, place each breast, smooth side down, between 2 sheets of plastic wrap and pound to an even 1/4-inch thickness. Lightly brush the chicken with oil and season both sides with the rub. Prepare the grill for direct cooking over high heat. Brush the cooking grates clean. Grill the chicken, smooth side down with the lid closed as much as possible, until no longer pink, 3-4 minutes. Turn over and grill just to sear the surface, about 1 minute. Transfer the chicken to a serving platter or individual plates.
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