Herbed Chicken Paillards

• 3/4 teaspoon minced fresh summer savory or 1/4 teaspoon dried
• 1 tablespoon minced freh thyme or 1 teaspoon dried
• 1 1/2 teaspoons minced fresh sage or 1/2 teaspoon crumbled dried
• 1 1/2 teaspoons minced fresh rosemary or 1/2 teaspoon crumbled dried
• 3/4 teapoon minced freh marjoram or 1/4 teaspoon 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 accmpaniment

1. In a bowl combine the savory, thyme, sage, rosemary marjoram, parsley, lemon rind allspice, cayenne and 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 to 3 minutes on each side or until they are just firm. The chicken can also be broiled or done in a grill pan.

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

Taken from www.epicurious.com/recipes/member/views/herbed-chicken-paillards-50094180 (may not work)