Friday, October 24, 2008

Grilled Chicken Paillard

This is one of those easy to make flavorful chicken dishes. We typically will either serve it with a baked potato or occasionally we will do a mashed potato - like a garlic cheddar.

Grilled Chicken Paillard

2 cloves garlic, crushed
zest and juice of 2 limes
1 tsp chili powder
1/4 tsp crushed red pepper

4 boneless skinless chicken breasts

salt and pepper

Pound chicken breasts using the flat side of meat mallet. Place in a large resealable plastic bag. Mix the marinade ingredients and add to the bag. Toss to coat the chicken. Chill up to 24 hours, turning periodically. Grill on a hot grill. Cook abut 5 minutes, turn chicken over and continue to cook 5 minutes more. Season with salt and pepper to taste.

Easy Peasy.

Pounding the chicken breasts is not meant to get them too thin, merely to even them out so that they cook evenly and quickly.

For other meat and potato recipes, check out this week's recipe swap at Life as Mom. For even more recipes, check out Mmmm Wednesday at Mommies with Cents and the weekly recipe swap at The Grocery Cart Challenge.