Place each chicken breast between 2 sheets of cling film or baking parchment. Use a meat mallet or rolling pin to bash each piece of chicken – flatten out to an even layer about 0.5cm thick. Transfer to a dish.

To make the marinade, using a pestle and mortar add the rosemary and sage, and give everything a good pounding. Stir through the lemon zest and juice, garlic infused oil, olive oil and some ground black pepper. Pour the marinade over the chicken, ensuring that it’s well coated. Cover and chill for at least 2 hrs.

Heat the barbecue. Once the flames have died down, spread the coals out to an even layer. Cook the chicken for 1-2 mins each side. Transfer to a board and leave to rest for a few mins.

Meanwhile, pour the oil and balsamic vinegar into a large bowl. Add the rocket and some seasoning. Toss together, then shave over the Parmesan. Serve the salad with the chicken, with lemon wedges to squeeze over.


6 skinless chicken breasts

2 tbsp olive oil

1⁄2 tbsp balsamic vinegar

140g bag rocket

25g Parmesan

lemon wedges

For the marinade

1 tbsp garlic infused oil

3 rosemary sprigs, leaves finely chopped

6 sage leaves, finely shredded

zest 1 lemon and juice of ½

2 tbsp olive oil

Paillard of chicken with lemon & herbs

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