Chicken Paillard Sandwich

by on November 7, 2016 » Add the first comment.
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  • Chicken Breast
  • 2 TBL EVOO
  • 1 tsp garlic
  • 1 TBL vinegar
  • misc herbs to taste
  • 1/4 grated onion


  1. Start in the morning
  2. Lightly oil chicken breast
  3. Put into a heavy duty baggie
  4. Pound with a hammer or cast iron skillet till about 1/4 in thickness
  5. Put into a new baggie (or bowl) and cover with marinate
  6. Agitate about every two hours
  7. After 4-8 hours, pat the chicken lightly with paper towel.
  8. Sear the chicken in a hot skillet
  9. Serve on flatbread or a bun with lettuce and tomato


Find more like this: Sandwiches and Burgers

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