Lemon-Arugula Chicken Paillard |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 4 |
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A paillard (PI-yahrd) is a piece of meat pounded thin and grilled quickly or sautéed. To make this colorful dish even more striking, use a combination of red and yellow tomatoes. Ingredients:
2 teaspoons grated lemon rind |
3 tablespoons fresh lemon juice |
2 teaspoons extravirgin olive oil |
1 garlic clove, crushed |
1/2 teaspoon salt, divided |
1/2 teaspoon freshly ground black pepper, divided |
4 cups trimmed arugula |
4 (6-ounce) skinless, boneless chicken breast halves |
cooking spray |
1 cup grape or cherry tomatoes, halved (about 6 ounces) |
1/3 cup dry white wine |
Directions:
1. Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula; toss well.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
3. Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
4. Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates.
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