Herbed Grilled Chicken Breasts

Herbed Grilled Chicken Breasts
Photo by Ben Fink


  • ¼ cup fresh lemon juice, plus 4 lemon wedges for serving
  • ¼ cup extra-virgin olive oil; more for drizzling
  • 2 tablespoons chopped fresh rosemary, flat-leaf parsley, or other fresh herb
  • 4 boneless skinless chicken breast halves (6 to 8 ounces each), trimmed and rinsed
  • Kosher salt and freshly ground black pepper
  • 3 cloves garlic, minced
  • Crushed red chile flakes

Lightly wet a chicken breast with cold water and set it between two sheets of plastic wrap. Pound it into a broad, flat sheet about 1/4-inch thick (called a paillard), using a meat pounder, the side of a heavy cleaver, or a skillet. Pound the other breasts into paillards the same way and arrange ...

View full recipe at Fine Cooking


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