Herbed Grilled Chicken Breasts

Ingredients

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