Chicken Breast Paillard With Spiced Butter Marinade …

Chicken Breast Paillard With Spiced Butter Marinade …

Serves 4

320 calories / 21.5g fat per portion


  • 4 medium chicken breasts
  • 100g (3 ½ oz) Kerrygold butter, now softer
  • 2 cloves garlic, mashed or finely grated
  • 1 tsp ground/whole cumin
  • 1 tsp ground coriander
  • Salt and pepper
  • Green salad, to serve
  • Lemon wedges, to serve


  1. To prepare the chicken, carefully cut each breast almost in half lengthways, then open out the two halves like 
a book.
  2. Place the butter, spices and garlic in a mixing bowl and cream together well. Rub ½ of the butter mixture into the chicken fillets, then place on a plate, cover and chill for at least 2 hours, up to 6.
  3. When you’re ready to cook them, place a griddle pan on a high heat and allow to get very hot. 
  4. When it’s smoking, add the chicken breasts and cook for just 3-4 minutes on each side.
  5. Meanwhile, heat the reserved marinade in a small saucepan and use to spoon over the chicken when cooked. 
  6. Serve immediately with a green salad and lemon wedges.

Top tip:

  • Paillard is a method of preparing a chicken breast that makes cooking it much faster. 
  • By cutting the breast almost in half and then opening it out, much more of the meat is exposed to the heat and it will take only a couple of minutes on each side to cook.

Recipe and photo credit by –

This recipe comes from a collection of 6 brand new and
exclusive recipes created by Rachel Allen featuring in The Kerrygold Community

For more recipes please visit Kerrygold

Claire Justine
Claire Justine

Hi, I am Claire and I created Claire Justine in 2011. I hope you enjoy reading my posts as much as I love writing them. Please leave a comment below and share your thoughts with us.

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  1. Leovi
    30 November 2012 / 22:56

    Deliciously rich ….

    • Claire Justine
      2 December 2012 / 17:39

      Thanks for the comment 🙂

  2. Judy Haughton-James
    30 November 2012 / 15:45

    I am a big chicken fan so enjoy a variety of chicken dishes. Thanks for sharing.

    • Claire Justine
      2 December 2012 / 17:36

      Thanks Judy 🙂