Photo of Chicken paillard by WW

Chicken paillard

Points® value
Total Time
25 min
10 min
15 min
Zesty, herby chicken, pan-fried and served with sautéed potatoes and green beans.


Chicken breast, skinless, raw

1 medium


1 medium

Thyme, Fresh

1 teaspoon(s)

Oregano, Dried

½ teaspoon(s), level

New potatoes, raw

200 g

Green Beans

80 g

Calorie controlled cooking spray

4 spray(s)


  1. Put the chicken between two pieces of clingfilm and bash with a rolling pin to flatten to half the thickness. Put into a plastic sandwich bag with the lemon zest and herbs. Season well, then seal and shake to coat. Set aside in the fridge until needed.
  2. Bring a medium pan of water to the boil and cook the potatoes and green beans for 6 minutes. Drain and separate the potatoes and beans. Pat the potatoes dry with some kitchen paper and keep the beans warm on a plate covered with kitchen foil.
  3. Mist a small nonstick frying pan with cooking spray and sauté the potatoes for 4-5 minutes, until crisp, then add to the plate with the beans to keep warm.
  4. Mist the pan again and fry the chicken for 3 minutes on each side, until lightly golden and cooked through. Serve with the beans and potatoes, and the lemon wedges to squeeze over.