- About 1 tsp. kosher salt
- About 1 tsp. pepper, divided
- 2 tablespoons plus 1/2 tsp. chopped fresh rosemary
- 1 1/2 tablespoons olive oil, plus more for baking sheet
- 4 boned, skinned chicken breast halves (or 2 large; about 1 1/2 lbs. total), pounded to an even 1/2-in. thickness
- 5 ounces applewood-smoked bacon, chopped
- 1/2 cup finely chopped shallots
- 1/2 cup golden raisins
- 1/2 cup Viognier or other fruity but dry white wine
- 2 bunches (8 oz. total) arugula, ends trimmed, or 2 qts. loosely packed baby arugula
- calories 449
- caloriesfromfat 43 %
- protein 43 g
- fat 21 g
- satfat 5.9 g
- carbohydrate 21 g
- fiber 1.9 g
- sodium 879 mg
- cholesterol 128 mg
How to Make It
Preheat broiler with rack set 3 in. from heat. Combine salt, 3/4 tsp. pepper, 2 tbsp. rosemary, and the oil. Oil a rimmed baking sheet. Rub chicken all over with rosemary mixture and put on baking sheet.
Brown bacon in a 12-in. frying pan over medium-high heat, stirring often, 5 to 8 minutes. Transfer to paper towels with a slotted spoon. Pour fat into a heatproof container, then spoon 2 tbsp. fat back into pan.
Broil chicken until just cooked through, turning once, about 8 minutes total. Remove from heat and cover with foil to keep warm.
Meanwhile, cook shallots in bacon pan over medium heat, stirring often, until softened and lightly browned, 5 to 8 minutes. Add raisins and wine to pan; bring to a boil and cook, stirring occasionally, until about 3 tbsp. liquid is left, 1 to 2 minutes. Stir in remaining 1/4 tsp. pepper and 1/2 tsp. rosemary.
Remove from heat and add arugula and bacon. Toss very gently to coat (pan will be very full; use a bowl if you like). Season to taste with salt and pepper. Transfer salad to a platter and arrange chicken paillards on top.
Wine pairing: A rich but sprightly white like Etude 2013 Pinot Gris (Carneros; $28), with sweet fruit for the raisins and fresh lemon for the greens. --Sara Schneider