More properly called Chicken Paillard
4 boneless, skinless chicken breast fillets
½ tsp salt
½ tsp freshly ground black pepper
2 tbl minced Italian parsley
1 tbl + 2 tsp olive oil
1. Place the chicken fillets between sheets of wax paper or plastic wrap and pound lightly with a mallet until even in thickness.
2. Remove the wax paper or plastic wrap and sprinkle the fillets with salt, pepper and parsley. Lightly tap the spices into the fillets with the mallet.
3. Drizzle the fillets with 1 tbl of the olive oil. Heat the remaining 2 tsp of olive oil in a grill pan over med-hi heat.
4. Add the chicken and cook until no longer pink, turning once. Serves 4.
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