Grilled Chicken Paillard Recipe
Herbes de Provence-grilled Amish breast, fall spice-roasted root vegetables
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Ingredients
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Main Ingredients
Method
Cooking Instructions
Prepare Chicken
Flatten the Amish chicken breasts to about 1/2 inch thickness. In a bowl, mix olive oil, Herbes de Provence, salt, and black pepper. Marinate chicken breasts in this mixture for at least 30 minutes.
Prepare Vegetables
Preheat the oven to 400°F (200°C). Chop the carrots, parsnips, and sweet potatoes into uniform pieces. Toss them in melted butter and fall spices, then spread them out on a baking sheet.
Roast Vegetables
Roast the vegetables in the preheated oven for about 25-30 minutes or until tender and slightly caramelized, stirring halfway through.
Grill Chicken
While the vegetables are roasting, heat a grill or grill pan over medium-high heat. Grill the marinated chicken breasts for about 5-7 minutes on each side or until fully cooked and juices run clear.
Serve
Plate the grilled chicken paillard alongside the roasted root vegetables. Enjoy your meal!