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My Family’s Favorite Chicken My Grandma Doris was a real piece of work. As they said in the old days, “That lady had class!” Doris was allergic to kitchens, so she used to take my brother Jeff and me out to fine restaurants whenever we visited. She loved one French restaurant in particular, where she would always order chicken paillard with potato puree. It seemed so exotic, so chic, that Jeff and I always ordered the same dish and loved it. It wasn’t until I was in cooking school years later that I learned it was just a fancy name for pounded chicken with mashed potato. You gotta love the French! But it’s still my favorite chicken dish, and it’s great for people who are having trouble eating. That’s because pounding the chicken flat makes it quick to cook and very easy to chew. SERVES 4

4 organic skinless, boneless chicken breast halves 2 tablespoons freshly squeezed lemon juice 1 tablespoon extra-virgin olive oil ¼ teaspoon sea salt ¼ teaspoon red pepper flakes 3 cloves garlic, minced 1 tablespoon lemon zest 1 tablespoon chopped fresh thyme ¼ cup chopped fresh parsley, for garnish Parsley Basil Drizzle, for garnish (optional) Place the chicken in several layers of parchment paper and pound each with a meat pounder until nice and thin, approximately ¼ 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. Variations: There are many ways to infuse flavor into chicken. Using this recipe as a template, try marinating the pounded chicken in Cilantro Lime Vinaigrette and

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