Chicken Paillard

Name: Chicken Paillard
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: French
Ingredients: 4 Boneless chicken breasts fillets, skinless; 2 tsp Ground cumin; 2 tsp Ground turmeric; 2 tsp curry powder; 2 pinches chilli powder; 1 Lemon, juice only; 3 tbsp Extra virgin olive oil; 2 pinches Sea salt flakes; 2 turns Freshly ground black pepper

Prep 15 minsCook 10 mins / 30 minsServes 4

There is a certain simplicity to this dish and often I cook it at home. The fillets of chicken breast are butterflied, which is fun. And then they are bashed. Which is even more fun. That’s the ‘paillard’ part. The spicy marinade deserves credit for the rest of the work and you’ll have the tenderest, most succulent chicken, which is perfect with a salad, such as my Courgette Salad. It’s so tasty, and I am making myself hungry as I write about it! If the weather is kind, then this is a must-try dish for the barbecue. Otherwise, it’s one for your cooker indoors.

This recipe is from my cookbook: Simply Raymond

Ingredients

4Boneless chicken breasts fillets, skinless
2 tspGround cumin
2 tspGround turmeric
2 tspcurry powder
2 pincheschilli powder
1Lemon, juice only
3 tbspExtra virgin olive oil
2 pinchesSea salt flakes
2 turnsFreshly ground black pepper

Method

1
TO PREPARE To butterfly the chicken breast fillets, on a clean surface or board, lay a chicken breast fillet with the thickest part of the fillet closest to you, and the pointed part away from you. Using a sharp knife, slice through the fillet, but not quite all the way, so that it opens up like a book and is heart or butterfly shaped. Place the fillet to one side and repeat the process with the three remaining fillets.
2
Now make the marinade. Place all the remaining ingredients in a bowl, mix with a fork and put to one side. Put a butterflied fillet in the middle of the board and cover it with a sheet of non-pvc clingfilm. Use a rolling pin to bash the chicken, bashing with just enough force to flatten the chicken breast to about 1cm. Put the flattened fillet to one side and repeat the bashing with the remaining fillets until they are all flattened. Transfer the chicken to a large dish and pour the marinade over the fillets, ensuring they are thoroughly coated. Cover the dish with clingfilm and refrigerate, leaving the chicken to marinate for at least 30 minutes (or preferably overnight).
3
Cook the marinated chicken fillets for 4–5 minutes on each side in any of these ways: on a large griddle pan; pan-fried in a large non-stick pan; grilled under a medium–high grill; or cooked on the barbecue, if the weather permits you.

Chef's Tips

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VARIATIONS
• The marinade can be used for other cuts of chicken,such as thigh, or other meats. Or use it to marinate any root or firm-fleshed vegetables,such as courgettes, turnips, carrots or chicory.
• Rather than marinating the chicken, brush it with olive oil, salt and pepper and a little lemon juice. Or make a soybased marinade or one with yoghurt and curry spices.
• If you don’t want to butterfly the chicken,skinless chicken breast fillets can be marinated whole:score them, cover with the marinade and refrigerate until it’s time to cook.

Cooking is always an expression of care and generosity. Enjoy this dish.

Bon appétit!