PAILLARD OF CHICKEN WITH LEMON & HERBS RECIPE | BBC GOOD FOOD
Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.
Provided by Good Food team
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
- To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
- Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
- Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.
Nutrition Facts : Calories 240 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 32 grams protein, SodiumContent 0.3 milligram of sodium
PAILLARD OF CHICKEN WITH LEMON & HERBS RECIPE | BBC GOOD FOOD
Pounding meat until thin and flat is a great technique for barbecued chicken breast, as it ensures it won’t dry out. Try this version with lemon and herbs.
Provided by Good Food team
Categories Dinner, Main course
Total Time 20 minutes
Prep Time 15 minutes
Cook Time 5 minutes
Yield 6
Number Of Ingredients 11
Steps:
- Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.
- To make the marinade, crush the garlic with a good pinch of salt using a pestle and mortar. Add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.
- Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.
- Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.
Nutrition Facts : Calories 240 calories, FatContent 12 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 1 grams carbohydrates, SugarContent 1 grams sugar, ProteinContent 32 grams protein, SodiumContent 0.3 milligram of sodium
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WHOLE ROASTED SALMON RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 468 calories per serving
- Preheat the oven to full whack.
- Get yourself a large roasting tray that your whole salmon will fit inside – you’ll probably need to lay the fish diagonally across the tray, like I’ve done in the picture –it won’t matter if the head and tail drape over the sides a little.
- Scrub the potatoes clean, then slice into ½ cm rounds. Lay them over the base of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes and give it all a generous drizzle of olive oil.
- Pick half the herb leaves onto a chopping board, .finely grate over the lemon zest, then roughly chop everything together. Scrape this mixture into a bowl.
- Using a sharp knife, make 6 slashes on each side of the fish, about 2cm deep and at an angle.
- Sprinkle salt and pepper into each incision, stuff each with a pinch of the lemon-herb mix, then smooth flat. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel.
- Slice up one of the lemons, then stuff into the cavity with the remaining herbs.
- Bake the fish in the screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for a further 30 minutes.
- To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip –if it’s nice and warm, the fish is cooked.
- Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.
WHOLE ROASTED SALMON RECIPE | JAMIE OLIVER RECIPES
From jamieoliver.com
Total Time 1 hours 5 minutes
Cuisine https://schema.org/LowLactoseDiet, https://schema.org/GlutenFreeDiet
Calories 468 calories per serving
- Preheat the oven to full whack.
- Get yourself a large roasting tray that your whole salmon will fit inside – you’ll probably need to lay the fish diagonally across the tray, like I’ve done in the picture –it won’t matter if the head and tail drape over the sides a little.
- Scrub the potatoes clean, then slice into ½ cm rounds. Lay them over the base of the tray and season well with sea salt and black pepper. Cut the fennel into six wedges, scatter over the potatoes and give it all a generous drizzle of olive oil.
- Pick half the herb leaves onto a chopping board, .finely grate over the lemon zest, then roughly chop everything together. Scrape this mixture into a bowl.
- Using a sharp knife, make 6 slashes on each side of the fish, about 2cm deep and at an angle.
- Sprinkle salt and pepper into each incision, stuff each with a pinch of the lemon-herb mix, then smooth flat. Drizzle the fish lightly with olive oil, then lay on top of the potatoes and fennel.
- Slice up one of the lemons, then stuff into the cavity with the remaining herbs.
- Bake the fish in the screaming hot oven for 15 minutes, then turn the temperature down to 180ºC/350ºF/gas 4 and cook for a further 30 minutes.
- To check if the fish is cooked, take a clean skewer and push it into the deepest part of the fish, just behind the head. Count to 10, then carefully take the skewer out and hold it against your top lip –if it’s nice and warm, the fish is cooked.
- Squeeze the juice from the remaining lemon over the top, drizzle with a little extra virgin olive oil.. Delicious served with a bowl of steamed seasonal greens.
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