Try this chicken paillard recipe for a supereasy simple chicken dish with lemon juice lending a fresh taste Its very refreshing for an outdoor barbecue or spring dinner Pairs well with a dry white wine
Prep Time
15 mins
Dificult
Medium
Servings
35 mins
Ingredients
Instructions
Marinate the chicken: Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to a thickness of 1/4 inch. Whisk wine
lemon juice
shallot
olive oil
and garlic together in a shallow bowl. Add chicken breasts to the bowl and marinate for 15 minutes.
Meanwhile
make the salad: Whisk lemon juice
vinegar
olive oil
lemon zest
and 1/4 teaspoon each salt and pepper together in a large bowl. Add arugula and tomatoes; toss to combine.
Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate
or heat a skillet over high heat.
Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper.
Cook chicken on the preheated grill until golden brown and just cooked through
2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.
Recipe Tips
Use grape tomatoes instead of cherry tomatoes if desired
or for a more colorful dish
use multi-colored tomatoes.If you find arugula too bitter
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