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Lemon & herb spiked chicken paillard with Pico de Gallo


  • Whisk ½-¾ cup oil with the herbs, soy, seasonings, fennel seeds and lemon juice in a large bowl.
  • Neaten up each chicken breast, place a sheet of clingwrap on each one and batten out to an even thickness. Then toss in the marinade until well coated and set aside.
  • In another bowl, toss the tomatoes, spring onions and chillies with 1-2 heaped tbsp chopped coriander, the lime juice, seasonings and a good slurp of oil. Set aside to develop the flavours.
  • When ready, cook the chicken in a heavy-bottomed pan, covered, until well coloured, adding the marinade every now and then with the stock towards the end, if drying out or caramelising too much.
  • Serve the chicken on a bed of salsa with plenty of the pan juices spooned over the top.


  • olive oil
  • 2 tbsp mixture soft chopped herbs, eg. coriander, Italian (flat leaf) parsley & basil
  • a splash of soy sauce
  • sea salt & freshly ground pepper
  • 1 tspn fennel seeds
  • juice of 1 lemon
  • 4 chicken breast fillets, skinless & boneless
  • 1 punnet cherry tomatoes, quartered
  • 2-3 spring (green) onions, finely sliced
  • 2 small red chillies, seeded & finely sliced
  • 1-2 heaped tbsp chopped fresh coriander
  • juice of 1 lime
  • ½ cup chicken stock, if needed

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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