Chicken Paillards With Rosemary - cooking recipe

Ingredients

1 whole boned and skinned chicken breast, split
2 Tbsp. safflower oil
1 Tbsp. Worcestershire sauce
1 1/2 tsp. each: fresh lemon juice and red wine vinegar
1/2 tsp. dried rosemary
Tabasco sauce
salt
freshly ground pepper

Preparation

Flatten each chicken breast half into a paillard as follows: Carefully remove the tendon.
Put each breast half between two sheets of waxed paper and flatten with a meat pounder to a thickness of 1/8 inch or even less.
The paillards can be cooked right away or frozen.
To freeze, stack between sheets of waxed paper, then wrap in a plastic bag.