Paillards, pieces of meat that have been pounded thin, are great for weeknights because they cook fast. If you have time the night before to rub them with seasonings, they'll be all the more flavorful.
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
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