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Conduit chicken paillard

Simon Boyle

This dish is from The Conduit, a members’ club in London for those working towards social change.


Stuff you’ll need

4 chicken breasts

For the marinade and oil dressing
400ml of olive oil
2 tbsp of rosemary
2 tbsp of thyme
12 basil leaves
3 garlic cloves
1 tsp salt
1 pinch of black pepper
2 lemons

Get stuck in

  1. Mix together all of the ingredients for the marinade in a bowl. Separate out 30ml to dress at the end; the rest will be used for the chicken.

  2. Take the butterflied chicken breasts and wrap each one in cling film. Use a large pan to lightly bash each breast so they flatten out slightly (like you would do for an escalope but not as severe).

  3. Cover the breasts in the marinade and leave to marinate for as long as you like, preferably overnight.

  4. Put a griddle pan over a medium heat and once scorching, drop on the marinated chicken breasts. Grill for 2-3 minutes on each side.

  5. Lay the breasts of chicken onto plates. Toss the mixed leaves and basil in the dressing that was separated from the marinade and then layer on top of the chicken. Finish with the cucumber yoghurt and fries on the side.

For the salad garnish
200g mixed leaves
20 basil leaves
20 caper berries
20ml balsamic vinegar

For the cucumber yogurt
100g Greek yogurt
1/2 cucumber grated (discarding the centre)
5g garlic crushed