Wednesday, June 01, 2005

Lemon-Arugula Chicken Paillards

Lemon-Arugula Chicken Paillards (Adapted from CL)

2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons olive oil
1 garlic clove, crushed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
2 cups trimmed arugula
2 cups baby spinach
4 boneless/skinless chicken breasts (4-6 ounces each)
2 teaspoons olive oil
6 ounces halved cherry tomatoes
1/3 cup dry white wine

In a large bowl, whisk together lemon rind, juice, oil, and garlic. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add in arugula/spinach and toss well.

Pound each chicken breast to about a 1/4" thickness with a meat mallet. Season both sides with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Heat large skillet over medium-high heat and add oil. Place chicken in the skillet and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.

Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates. Portion out the salad onto each plate and serve the tomato mixture over the chicken breasts.

Makes 4 servings

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