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Lee Harrelson Photo by: Lee Harrelson

Lemon-Arugula Chicken Paillard

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.

Cooking Light APRIL 2006

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

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.

Nutritional Information

Amount per serving
  • Calories: 239
  • Calories from fat: 17%
  • Fat: 4.6g
  • Saturated fat: 0.9g
  • Monounsaturated fat: 2.2g
  • Polyunsaturated fat: 0.8g
  • Protein: 40.3g
  • Carbohydrate: 4.2g
  • Fiber: 1g
  • Cholesterol: 99mg
  • Iron: 1.8mg
  • Sodium: 416mg
  • Calcium: 59mg
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Lemon-Arugula Chicken Paillard recipe

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