Paillard of Chicken with Lemon & Herbs

Recipe Name: Paillard of Chicken with Lemon & Herbs
Food Element: 6 skinless chicken breasts 2 tbsp olive oil 12 tbsp balsamic vinegar 140g sack rocket 25g Parmesan lemon wedges For the marinade 2 garlic cloves 3 rosemary sprigs, leaves finely chopped 6 sage leaves, finely shredded zest 1 lemon and juice of 3 tbsp olive oil	Cooking Process: Place each chicken breast together in the company of 2 sheets of cling film or baking parchment. Use a meat mallet or rolling fasten to bash each piece of chicken  flatten out to an even lump about 0.5cm thick. Transfer to a plate. To make the marinade, extinguish the garlic back a pleasant pinch of salt using a pestle and mortar. Add the rosemary and sage, and find the part for anything a satisfying pounding. Stir through the lemon zest and juice, olive oil and some arena black pepper. Pour the marinade on top of the chicken, ensuring that its ably coated. Cover and chill for at least 2 hrs. Heat the barbecue. Once the flames have died the length of, progress the coals out to an even extension. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to ablaze for a few mins.
Tags: Health Recipe, Indian Recipe, American Recipe, Family Recipe, Vegetable Recipe, Low Fat Recipe, Christmas Recipe, Everyday Recipe, Low Carb Recipe, Fat Recipe.