|
|
Article: Pound chicken breast for the tastiest strips.(Knight Ridder Newspapers)
- Article from:
- Knight Ridder/Tribune News Service
- Article date:
- June 26, 2000
- Author:
CopyrightCOPYRIGHT 2000 Knight-Ridder/Tribune News Service. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
|
Now that summer's here and the grill is going, it's time to learn to how to minimize even the time you spend barbecuing. Today, we'll prepare something that everyone from big to small will thoroughly enjoy _ chicken paillard.
What exactly is a paillard? A paillard (PI-yahrd) is a thin slice of meat that can be quickly grilled or sauteed. For today's recipe, we'll pound a boneless, skinless chicken breast so it's very thin, then quickly grill or broil it.
Advantages: The consistent thickness of the pounded chicken means it will cook quickly and evenly, ensuring a moist, tender finish. Cooking time is less than half that of a regular chicken breast.
...