Chicken Paillard with rocket and cherry tomatoes



I do quite a lot of work with restaurants, trying to introduce healthier meals to children.

This is one of the dishes available at London’s Villandry, a food store with restaurants, where I have helped design the children’s menu.

It’s very popular, which just goes to show that chicken doesn’t always have to be covered in breadcrumbs.  Annabel


2 skinned chicken breasts, and bash with a mallet until 5mm in thickness ( ¼ in)

A little olive oil, for griddling

Marinade –

1 garlic clove, finely chopped

1 tsp finely chopped fresh thyme

2 tbsp olive oil

Salt and freshly ground pepper

Dressing –

1 tbsp light olive oil

1 tsp balsamic vinegar

A pinch of sugar

A small bunch of rocket

8 cherry tomatoes salt and freshly ground black pepper, to season



Cover the chicken breasts with cling film or greaseproof paper with a mallet. Whisk together the chopped garlic, thyme, olive oil and seasoning, and marinade the chicken for at least 20 minutes.

Heat the griddle and brush with a little oil. Remove the chicken from the marinade and griddle for about four minutes on each side or until cooked through. If you have a contact griddle, you can close the lid and cook the chicken on both sides at the same time, cutting the cooking time in half.

To make the dressing, mix the olive oil and balsamic vinegar and season with a little sugar, salt and pepper. Toss with the rocket and cherry tomatoes and serve as a side dish to the chicken.


And don’t forget…

I personally loved this book. My kids have been reared on Annabel’s inspiring menus and this book has been well-thumbed, has bits of food on it – the lot. It just contains some great healthy yet accessible food you can make at home. My children so love the food – and boy were they fussy eaters – they now take it in turns to be ‘little chef’. If you don’t have one – get one. It’s a food bible. Elaine x

Annabel’s book ‘Top 100 Meals in minutes’ Ebury Press £9.99, left.