Grilled Chicken Paillards on Arugula Salad with Bruschetta (Emeril Lagasse) |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
4 (6 to 8-ounce) boneless, skinless chicken breast halves |
5 ounces fresh arugula, tough stems removed, washed and spun dry or baby greens |
3 tablespoons plus 2 teaspoons extra virgin olive oil, plus more for serving |
2 1/2 teaspoons fresh lemon juice, plus more for serving |
1 1/2 teaspoons salt |
freshly ground black pepper |
essence or creole seasoning, recipe follows |
1/4 cup coarsely grated parmesan |
bruschetta, recipe follows |
Directions:
1. Preheat the grill to high (500 degrees F). Clean the grill while it is heating with a metal wire grill brush and season with a tightly rolled kitchen cloth coated in vegetable or olive oil.
2. Place each chicken breast half between 2 sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the center of the meat outwards, gently pound to a thickness of 1/4-inch. Refrigerate, still between the plastic wrap, for 5 minutes.
3. In a large bowl, place the arugula and toss with 1 tablespoon of the olive oil, 1 teaspoon of the lemon juice, 1/4 teaspoon of the salt, and pinch of the black pepper. Adjust the seasoning, to taste, and divide among 4 large plates. Set aside.
4. In a small bowl, combine the remaining olive oil with 1 1/2 teaspoons of the lemon juice, 1/2 teaspoon salt, and pinch freshly ground black pepper and stir to blend.
5. Remove 1 piece of the plastic wrap from each chicken breast. Rub about 3/4 teaspoon of the olive oil mixture on the exposed side and season lightly with Essence. Season each chicken breast on both sides with 1/4 teaspoon of the remaining salt.
6. Carefully place the chicken, seasoned side down, on the hot grill and quickly peel away the remaining piece of plastic wrap. With a spoon, dab the remaining olive oil mixture onto the exposed chicken and rub evenly over the meat. Cook until the chicken is firm to the touch and cooked through, 5 to 7 minutes per side, depending upon the size.
7. To serve, place 1 chicken breast in the center of each arugula salad and drizzle each lightly with additional extra-virgin olive oil and a squirt of fresh lemon juice. Sprinkle 1 tablespoon of the grated Parmesan on top of each serving, and serve immediately with 2 bruschetta on the side of each plate.
8. Emeril's ESSENCE Creole Seasoning (also referred to as Bayou Blast):
9. 2 1/2 tablespoons paprika
10. 2 tablespoons salt
11. 2 tablespoons garlic powder
12. 1 tablespoon black pepper
13. 1 tablespoon onion powder
14. 1 tablespoon cayenne pepper
15. 1 tablespoon dried oregano
16. 1 tablespoon dried thyme
17. Combine all ingredients thoroughly.
18. Yield: 2/3 cup
19. Recipe from New New Orleans Cooking , by Emeril Lagasse and Jessie Tirsch
20. Published by William and Morrow, 1993.
21. Bruschetta:
22. 8 (1/2-inch thick) diagonal slices Italian bread
23. 1/4 cup olive oil
24. 2 large whole cloves garlic, peeled and smashed
25. Salt and freshly ground black pepper
26. Preheat the grill to medium-high.
27. Using a pastry brush, lightly brush both sides of the bread with oil.
28. Place the bread slices on the grill and cook until marked and lightly toasted, 1 to 2 minutes per side. Remove from the grill and rub 1 side of the bread with the crushed garlic.
29. Serve immediately or at room temperature.
30. Yield: 8 slices
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