Lemon-Arugula Chicken Paillard

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

1. 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.
2. 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.
3. 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.
4. Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates.