Lemon-Arugula Chicken Paillard

Lemon-Arugula Chicken Paillard Recipe
Lee Harrelson
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.

Yield:

4 servings (serving size: 1 chicken paillard, 3/4 cup arugula mixture, and 1/4 cup tomato mixture)

Recipe from

Cooking Light

Nutritional Information

Calories 239
Caloriesfromfat 17 %
Fat 4.6 g
Satfat 0.9 g
Monofat 2.2 g
Polyfat 0.8 g
Protein 40.3 g
Carbohydrate 4.2 g
Fiber 1 g
Cholesterol 99 mg
Iron 1.8 mg
Sodium 416 mg
Calcium 59 mg

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

Preparation

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.

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.

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.

Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates.

Note:

Cynthia Nicholson,

April 2006
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