MY FAMILY'S FAVORITE CHICKEN

Steps:

• Place the chicken in several layers of parchment paper and pound each with a meat pounder until nice and thin, approximately 1/4 inch thick.
• Combine the lemon juice, olive oil, salt, red pepper flakes, garlic, lemon zest, and thyme and whisk until thoroughly blended. Pour the mixture over the chicken and marinate in the refrigerator for 30 to 60 minutes.
• Heat a grill or grill pan to high heat. Remove the chicken from the marinade and pat each breast dry with paper towels. Grill for 1 to 2 minutes on each side, until firm to the touch or the juices run clear. Serve garnished with the parsley and the Parsley Basil Drizzle.
• variation
• There are many ways to infuse flavor into chicken. Using this recipe as a template, try marinating the pounded chicken in Cilantro Lime Vinaigrette (page 181) and topping it with the pomegranate variation on Mango and Avocado Salsa (page 185). Or marinate in Zesty Lemon Fennel Vinaigrette (page 182) and top with Basil Lemon Drizzle (page 177) or Moroccan Pesto (page 186).
• rebecca's notes
• Like snowflakes, no two pieces of chicken are alike. Some will be thicker and require a little extra pounding. Don't get carried away with your mallet though, as the thinner parts of the chicken will tear if they're pounded too much.
• Here's a time-saving tip: Ask the butcher to pound the chicken for you. They're usually happy to provide this service.
• storage
• Store tightly wrapped in the refrigerator for 2 days.
• nutrition information
• (per serving)
• Calories: 170
• Total Fat: 5g (0.9g saturated, 2.9g monounsaturated)
• Carbohydrates: 2g
• Protein: 28g
• Fiber: 0g
• Sodium: 225mg