Ingredients
Gremolata and chicken:
- 1 clove garlic
- 1/4 teaspoon kosher salt, plus more for seasoning
- 3/4 cup fresh flat-leaf parsley leaves
- 1 teaspoon finely grated lemon zest
- 1 teaspoon freshly squeezed lemon juice
- 1 tablespoon extra-virgin olive oil
- 4 chicken paillards (scaloppini), about 4 ounces each
- Olive oil spray
- Freshly ground black pepper
Arugula salad:
- 2 bunches arugula, stemmed and leaves torn
- 1/4 head radicchio, separated and leaves torn
- 1 cup red or yellow pear tomatoes, halved
- 1 teaspoon extra-virgin olive oil
- 1 teaspoon freshly squeezed lemon juice
- 1/4 teaspoon kosher salt
- Freshly ground black pepper
Directions
For the gremolata: Smash the garlic cloves, sprinkle with the salt, and with the side of a large knife, mash and smear the mixture to a coarse paste. Chop the parsley leaves with the garlic paste. Stir the parsley mixture with the lemon zest, juice, and olive oil in a small bowl. Set aside.
Preheat a grill pan or nonstick skillet to medium high. Spray the chicken paillards lightly with the olive oil and season with salt and black pepper, to taste. Grill the chicken, in batches if necessary, to avoid crowding the pan, turning once, until cooked through, about 2 minutes per side. Put each paillard on a plate and top with the gremolata.
Toss the arugula, radicchio, and tomatoes with the 1 teaspoon olive oil, lemon juice, salt and pepper and divide among the plates. Serve immediately.
Copyright 2005 Television Food Network, G.P. All rights reserved.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 4 reviews
By jeni.losch_10788977
Lambertville, NJ
on July 22, 2008
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I make the gremolata regularly, and serve it on top of grilled chicken. Since my husband and I do not care for arugula, I just use whatever salad I have in the fridge. The gremolata is VERY delicious when mopped up with a big slice of hearty bread!
By dstefanus_6343021
St. Louis, MO
on November 20, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
The chicken tasted fantastic, I made the recipe exactly (though the topping was slightly overpowered. The salad on the other hand was lackluster at best, I must not like arugala, it was overpowering and the flavorings that we added didn't help much. Mainly good chicken, bad arugula
By katie_3404040
Charlotte, NC
on March 20, 2006
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This recipe is great for when you're craving a healthy meal with fresh flavor. The lemon added a little zing and was well balanced with the parsley and peppery arugala. We'll make this alot this coming spring.
Read all 4 reviews