Grilled Chicken Paillards with Citrus Marinade

1 ½ – 2 lbs. (about 4-5) boneless and skinless chicken breasts

Place the chicken breasts on work surface, and with a boning knife, butterfly the chicken so that it is an even thickness. With a meat mallet and using plastic wrap to cover the chicken (so it won’t splatter), pound chicken until thin.
Citrus Marinade
Juice and zest of each: 1 large orange, 1 lemon, 2 limes
1 shallot, finely chopped
¼ cup chopped fresh rosemary
¼ cup chopped fresh Italian parsley
1/8 tsp. cayenne pepper
1 tsp. salt
¼ cup honey

In a shallow glass or ceramic bowl, mix the citrus zests and juices, shallot, rosemary, parsley, cayenne, salt and honey. Add the chicken, turning to coat. Refrigerate at least 1 hour and up to 4 hours. Heat a grill to medium and add the chicken, drained of the marinade and cook for 4-5 minutes per side. Transfer to a serving platter and serve with
Creamy Cilantro Dressing, if desired, and garnish with sliced oranges, rosemary and parsley sprigs. Serves 4.

Creamy Cilantro Dressing
1 cup Ranch style dressing
1 cup fresh cilantro leaves
1 jalapeno, cored and chopped
juice of 2 limes
1 tsp. chili powder

In a blender, combine all ingredients and puree until smooth. Serve as topping for chicken, salad dressing or dip. Makes 2 cups dressing.

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