What is a chicken paillard you might ask? Well, it’s simply a very large chicken escalope. To make a paillard, simply place a skinless 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 a quarter of a cm thick. This is your paillard. Why go to the trouble of flattening out a chicken breast fillet? Well, this process tenderises the meat and also makes it cook very quickly, so is great for a speedy meal.
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These tips will help you bring out the flavour in your chicken.
This chicken burritos recipe is quick and easy to make and bursting with flavours. Just quickly mix the rice with sautéed spring onions, peppers, chillies and celery. The spices and BBQ sauce add great flavour kicks.