- 4 , 6- to 8- ounce skinless, Boneless chicken breast halves
- 5 ounces fresh Arugulaor baby greens rinsed and dried
- 2 teaspoons Extra-virgin olive oilplus more for serving
- 1/2 teaspoons freshly squeezed Lemon juiceplus more for serving
- Freshly Ground black pepper
- 3/4 teaspoons Salt
- Creole Seasoning
- 1/4 cup Coarsely
- grated Parmigiano-Reggiano cheese
Chicken paillards is a classic Italian recipe, easy and quick to make and perfect for the summer or the grilling season.
This chicken is marinated in juicy lemon vinaigrette, grilled and served with delicious green arugula salad, and topped with authentic Reggiano cheese.
The perfect meal idea for the weekend grilling party.
Chicken and Arugula
by kirkclimber @ flickr
Preheat a grill to high heat and lightly oil the grate.
Place each chicken breast half between two sheets of plastic wrap and gently pound it to a thickness of 1 ⁄4 inches.
Keep between the two plastic wraps and refrigerate it for at least 5 minutes.
Combine the arugula, 1 tablespoon of the olive oil, 1 teaspoon of the lemon juice, 1 ⁄4 teaspoon of the salt, and a pinch of black pepper in a large bowl and toss gently to combine.
Adjust the seasoning to taste and divide the greens among four large plates.
In a small bowl, combine the remaining 2 tablespoons plus 2 teaspoons olive oil with the remaining 1 ⁄2 teaspoons lemon juice, 1 ⁄2 teaspoon of salt, and a pinch of black pepper.
Stir to blend, then remove the top piece of plastic wrap from each chicken breast.
Rub the olive oil mixture over the exposed side and season it lightly with Creole seasoning. Make sure to season each chicken breast on both sides with 1 ⁄4 teaspoon of the remaining salt as well.
Carefully place the chicken, oiled side down, on the hot grill and quickly peel away the remaining piece of plastic wrap.
Dab the remaining olive oil mixture onto the exposed chicken and rub it evenly over the meat.
Cook each side for 2 minutes until the chicken is firm to the touch and just cooked through.
Place 1 chicken breast in the center of each arugula salad, and drizzle each one lightly with additional extra-virgin olive oil and fresh lemon juice.
Sprinkle 1 tablespoon of the grated Parmesan on top of each serving, and serve immediately while hot.