Herbed Chicken Paillards

• 3/4 teaspoon minced fresh summer savory or 1/4 teaspoon dried
• 1 tablespoon minced fresh thyme or 1 teaspoon dried
• 1 1/2 teaspoons minced fresh sage or 1/2 teaspoon crumbed dried
• 1 1/2 teaspoon minced fresh rosemary or 1/2 teaspoon crumbled dried
• 3/4 teaspoon minced fresh marjoram or 1/4 dried
• 3 tablespoons minced fresh parsley leaves
• 1 teaspoon grated lemon rind
• a pinch of ground allspice
• a pinch of cayenne
• 1/3 cup olive oil
• 2 whole chicken breasts, skinned, boned and halved
• lemon wedges as an accompaniment

1. In a bowl combine the savory, the thyme, the sage , the rosemary, the marjoram, the parsley, the lemon rind, the allspice, they cayenne, and the oil. Pound the chicken breasts between sheets of dampened wax paper until they are 1/4 inch thick and rub them with the herb mixture. Stack the breasts in a shallow dish and chill them, covered, overnight. Sprinkle the breasts with salt and pepper and grill them on a well oiled rack over glowing coals for 2 - 3 minutes on each side, or until they are just firm. The chicken may also be broiled on a rack for 2 - 3 minutes per side. Serve the chicken with the lemon wedges.

thyme, fresh sage, fresh rosemary, fresh marjoram, parsley, lemon rind, ground allspice, cayenne, olive oil, chicken breasts, lemon wedges

Taken from www.epicurious.com/recipes/member/views/herbed-chicken-paillards-50145608 (may not work)