Lemon & Oregano-Rubbed Chicken Paillards

Yield: 4     (serving size: 1 chicken breast half)

4 (6 oz.) skinless, boneless chicken breast halves

5 tsp. grated lemon rind

1 tbsp. olive oil

1 1/2 tsp. dried oregano

3/4 tsp. kosher salt

1/2 tsp. freshly ground black pepper

1/4 tsp. water

2 garlic cloves, minced

cooking spray

4 lemon wedges

2 tbsp. chopped fresh parsley

  1. Prepare grill or preheat broiler
  2. Place each chicken breast half between (2) sheets of heavy-duty plastic wrap and pound to 1/4-inch thickness using a meat mallet or rolling pin.
  3. Combine lemon rind and next (6) ingredients; rub evenly over both sides of chicken. Place chicken on grill rack or broiler pan coated with cooking spray. Cook about 3 minutes on each side or until chicken is done. Remove from heat. Squeeze (1) lemon wedge evenly over each chicken breast half. Sprinkle parsley evenly over chicken.

CALORIES 226 (22% from fat); FAT 5.6g (sat. fat 1g); CHOL 99mg; SOD 465mg; CARB 2.2g; FIBER 0.7g; PROTEIN 39.6g

from Cooking Light Annual Recipes 2005

Lemon and Oregano-Rubbed Chicken Paillards

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