Lemon and Oregano-Rubbed Chicken Paillards

Ingredients

• 0.5 teaspoon pepper black freshly ground
• 2 tablespoons parsley fresh chopped
• 2  garlic cloves minced
• 0.8 teaspoon kosher salt 
• 5 teaspoons lemon rind grated
• 4  lemon wedges 
• 1 tablespoon olive oil 
• 1.5 teaspoons oregano dried
• 24 ounce chicken breast halves boneless skinless
• 0.3 teaspoon water 

Equipment

• plastic wrap
• grill
• rolling pin
• meat tenderizer

Directions

1. Prepare grill.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap, and pound to 1/4-inch thickness using a meat mallet or rolling pin.
3. Combine lemon rind and next 6 ingredients (through minced garlic); rub evenly over both sides of chicken.
4. Place chicken on a grill rack coated with cooking spray, and grill 3 minutes on each side or until chicken is done.
5. Remove from heat. Squeeze 1 lemon wedge evenly over each chicken breast half.
6. Sprinkle parsley evenly over chicken.