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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 8 |
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A paillard is a thin slice of meat or chicken that is quickly sautéed. In this version, the slices of chicken are dredged and coated in an herbed, whole wheat breadcrumb mixture. Ingredients:
5 slices whole wheat bread |
2 tablespoons grated parmesan cheese |
2 tablespoons chopped fresh parsley |
8 (6-ounce) skinless, boneless chicken breast halves |
1/4 cup fresh lemon juice |
1/3 cup whole wheat flour |
1 teaspoon cracked black pepper |
1 teaspoon dried thyme |
1 teaspoon dried rubbed sage |
1/4 teaspoon dried rosemary, crushed |
1/4 teaspoon salt |
3 large egg whites, lightly beaten |
2 tablespoons olive oil, divided |
Directions:
1. Place bread in a food processor; process 30 seconds or until crumbly. Combine breadcrumbs, cheese, and parsley; set aside.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; flatten to 1/4-inch thickness using a meat mallet or rolling pin. Brush both sides of chicken with lemon juice. Combine flour and next 4 ingredients in a large zip-top plastic bag. Add chicken, and seal bag; shake to coat.
3. Sprinkle both sides of chicken with salt. Dip chicken in egg white; dredge in breadcrumb mixture.
4. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add 3 chicken breast halves; cook 4 minutes on each side or until done. Remove from pan; keep warm. Repeat procedure with remaining oil and chicken.
5. carbo rating: 11
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