This recipe takes two simple ingredients – chicken breasts and courgettes – and turns them into something a little bit special. The fried chicken paillard goes well with the griddled courgette slices, making it a nice dish.
Method
1. First prepare the chicken paillards. To make them, simply place each chicken breast fillet between two large sheets of plastic or cling film and pound firmly and evenly with a meat mallet or rolling pound until the chicken is flattened out into a very thin escalope, about ¼ cm thick.
2. Crumble the Knorr Reduced Salt Chicken Stock Cube into 1 tsp of olive oil and mix until dissolved. Spread this paste lightly and evenly over one side only of each chicken paillard. I’m doing this to season the chicken, but, because the chicken is so thin, I’m only going to season one side. Sprinkle the seasoned side of the paillard evenly with finely chopped parsley.
3. Place each chicken paillard parsley side-down on a large plate oiled with olive oil. The reason for placing them on an oiled plate is that I’m going to cook them by dropping them into a hot pan and this will be just enough oil in which to cook them.
4. Slice the courgettes lengthways into three to four thick slices. Mix the Knorr Vegetable Touch of Taste into 1 tsp olive oil until dissolved. Paint one side of the courgette slices with the seasoned olive oil.
5. Pre-heat a griddle pan until very hot. Place the courgette slices in the griddle pan, oil side-down, and cook for 10 minutes, turning them over halfway through.
6. Once the courgette slices have been cooking for 5 minutes, pre-heat a heavy frying pan for 5 minutes in preparation for the chicken. Add a chicken paillard to the very hot frying pan and cook for 30 seconds on each side, or until cooked through. Once cooked, remove the chicken paillard from the frying pan and keep warm. Repeat the process with the remaining chicken paillards, removing each cooked paillard and keeping warm.
7. Place the griddled courgette slices on a serving platter. Roll up each cooked chicken paillard, parsley side out, and place on the platter. Drizzle over a little olive oil and squeeze over some lemon juice. Garnish with parsley sprigs and serve at once.
6. Once the courgette slices have been cooking for 5 minutes, pre-heat a heavy frying pan for 5 minutes in preparation for the chicken. Add a chicken paillard to the very hot frying pan and cook for 30 seconds on each side, or until cooked through. Once cooked, remove the chicken paillard from the frying pan and keep warm. Repeat the process with the remaining chicken paillards, removing each cooked paillard and keeping warm.
