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.
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
1 cup grape or cherry tomatoes, halved (about 6 ounces)
1/3 cup dry white wine
How to Make It
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.