Chicken Paillard with Arugula Salad

 Here is an easy and light chicken dish,  perfect for an al fresco dinner this summer!

Here is an easy and light chicken dish,  perfect for an al fresco dinner this summer!

Ingredients:

  • 4 (6 ounce) skinless, boneless chicken breast halves
  • Marinade:
  • 1/3 cup dry white wine (optional)
  • 1 lemon, juiced
  • 1 small shallot, chopped
  • 2 teaspoons extra-virgin olive oil
    1 clove minced garlic

     

  • Salad:
  • 1 lemon, juiced
  • 1 tablespoon red wine vinegar
  • 1 tablespoon extra-virgin olive oil
  • 2 teaspoons lemon zest
  • 1/2 teaspoon freshly ground black pepper, divided
  • 1/2 teaspoon salt, divided
  • 4 cups trimmed arugula
  • 8 ounces cherry tomatoes, halved
  • Add all ingredients to list

Directions

 

  1. Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts; marinate for 15 minutes.
  2. Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl; stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes; toss to combine.
  3. Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat.
  4. Remove chicken from marinade; season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper.
  5. Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

 

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