BREAST PAILLARD

Serves 4

As you can see in the accompanying photograph, this is an attractive dish. I tried it on our indoor electric grill and thought it was worth making over and over again.

1 roaster boneless breast or 1 thin sliced boneless roaster breast

Vegetable oil

Salt and ground pepper to taste

1/4 cup butter or margarine, at room temperature

2 tablespoons snipped fresh or frozen chives

1 teaspoon minced fresh tarragon, or 1/4 teaspoon dried

2 tablespoons minced, fresh parsley

Remove tenderloin pieces from back of breast. Place breast pieces and tenderloins between sheets of plastic wrap and pound to 1/4-inch thickness to form 6 cutlets. Skip the preceding steps if using the thin sliced roaster breast. Brush with oil and season with salt and pepper. Combine butter, chives and tarragon. Reform into a bar and freeze to harden. Grill cutlets over hot coals, rotating the chicken on the grill to form crosshatch markings and turning completely over once. Or Broil 3″ from heat a few minutes on each side until lightly browned. Cut herb butter in slices. Sprinkle each slice with parsley and top with a butter slice. Serve immediately.

Chicken Recipes – The Perdue Chicken Cookbook

Copyright (C) by Mitzi Perdue – Used with Permission

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