Chargrilled Chicken Paillard with Smoked Chilli Butter
SERVES 4 SUPER EASY
Nowadays the term “paillard” refers to a thin piece of meat or fish. It has the advantage of being able to be cooked very quickly, and is very dramatic. Here it is served with grilled vegetables, but it really suits almost any accompaniment.
4 skinless chicken breasts, (150 g. each )
1 Tbsp. chopped fresh herbs, (parsley, rosemary, thyme)
1 Tbsp. vegetable oil
salt and cracked black pepper
Smoked Chilli Butter
225 g. unsalted butter, at room temperature
2 Tbsp. lemon juice
2 Tbsp. chopped fresh herbs, as above
2 anchovies, finely chopped
1 Tbsp. chopped shallot
4 Tbsp. smoked B.B.Q. sauce ( or smoked ketchup )
2 sliced smoked Chipotle chillies, or fresh chillies
1/2 tsp. salt
1/4 tsp. ground white pepper
1 aubergine, sliced 1 cm. thick
2 courgettes, sliced 1 cm. thick
1 yellow pepper, seeded, and cut into 1/8’s
1 red pepper, seeded and cut into 1/8’s
50 ml. light olive oil
To prepare the Chicken Paillards
Lay each breast out flat on a cutting board, and make a long horizontal incision almost through the breast, so that you can open it out like a book. Press each breast out flat with the palm of your hand to give a good flat shape. Season each paillard with salt, pepper, fresh herbs, and oil. Set to one side.
To make the butter
Place all the ingredients in a food processor, and pulse for 30 seconds, or until the mixture is shiny and smooth. Turn into a bowl and reserve.
Preheat the grill until it is very hot
Season the vegetables with salt and pepper, and the vegetable oil. Chargrill them by placing on the chargrill, and cooking for 1 – 2 minutes on each side. Remove to warm plate while you cook the chicken.
Cook the chicken paillards for approx. 4 minutes on each side, turning each around after 2 minutes to give a nice criss–cross pattern.
Place each paillard in the middle of a warm plate and surround with grilled vegetables. Top with a spoonful of the soft butter, and serve immediately.