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Chicken paillards over arugula

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Ingredients

Adjust Servings:
4 , 6- to 8- ounce skinless, Boneless chicken breast halves
5 ounces fresh Arugula or baby greens rinsed and dried
2 teaspoons Extra-virgin olive oil plus more for serving
1/2 teaspoons freshly squeezed Lemon juice plus more for serving
Freshly Ground black pepper
3/4 teaspoons Salt
Creole Seasoning
1/4 cup Coarsely
grated Parmigiano-Reggiano cheese

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Chicken paillards over arugula

Cuisine:

    Italian chicken paillards over green argula

    • 35 minutes
    • Serves 4
    • Easy

    Ingredients

    Directions

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    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.

    Featured image:
    Chicken and Arugula
    by kirkclimber @ flickr

    Steps

    1
    Done

    Preheat a grill to high heat and lightly oil the grate.

    2
    Done

    Place each chicken breast half between two sheets of plastic wrap and gently pound it to a thickness of 1 ⁄4 inches.

    3
    Done

    Keep between the two plastic wraps and refrigerate it for at least 5 minutes.

    4
    Done

    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.

    5
    Done

    Adjust the seasoning to taste and divide the greens among four large plates.

    6
    Done

    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.

    7
    Done

    Stir to blend, then remove the top piece of plastic wrap from each chicken breast.

    8
    Done

    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.

    9
    Done

    Carefully place the chicken, oiled side down, on the hot grill and quickly peel away the remaining piece of plastic wrap.

    10
    Done

    Dab the remaining olive oil mixture onto the exposed chicken and rub it evenly over the meat.

    11
    Done

    Cook each side for 2 minutes until the chicken is firm to the touch and just cooked through.

    12
    Done

    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.

    13
    Done

    Sprinkle 1 tablespoon of the grated Parmesan on top of each serving, and serve immediately while hot.

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