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Griddled Chicken with Courgettes
This recipe takes two simple ingredients – chicken *** 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.
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.