Chicken Paillard - cooking recipe

Ingredients

chicken breast or other parts, skinned and boned
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

Preparation

Flatten each piece into a paillard as follows:
Put each piece between 2 sheets of waxed paper and pound flat to a thickness of 1/8 inch.
To freeze, stack between sheets of waxed paper and then wrap in a plastic bag.