Grilled Chicken Paillard with Arugula and Shaved Pecorino

2016-01-07
  • Yield : 4 servings
  • Cook Time : 20m
  • Ready In : 20m
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Nutritional Info

This information is per serving.

  • Calories

    211
  • Fat

    8 grams
  • Saturated Fat

    2 grams
  • Cholesterol

    91 milligrams
  • Sodium

    318 milligrams
  • Carbohydrate

    2 grams
  • Fiber

    1 grams
  • Protein

    30 grams
  • Sugar

    1 grams

Ingredients

  • 4 boneless, skinless chicken breast halves
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper
  • 1/4 teaspoon garlic powder
  • Grated zest and juice of 1/2 lemon
  • 1/2 teaspoon grainy mustard
  • 8 cups arugula or mixed greens
  • Shaved Pecorino Romano cheese

Method

Step 1

Preheat an outdoor grill to high. (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)

Step 2

Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.

Step 3

Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.

Step 4

In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.

Step 5

Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.

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