Grilled Chicken with Arugula, Black Olives, and Tomatoes
Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface. Remove the chicken from the marinade and season with salt and pepper. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm. Transfer to plates and spoon the tomato mixture over. Serve hot.
More Recipes and Ideas:
Smoky Grilled Chicken Wings with Pickled Red Chiles, Dates and Fresh Mint, Grilled Chicken Salad with Fresh Herbs and Celery on Toasted Rolls, Grilled Chicken Caesar Salad, Easy Mexican, Grilled Shrimp Recipes, Mexican Chicken Recipes, Roasted Tomato Recipes, Garlic Chicken Recipes, Jerk Chicken Recipes
Thank you! your flag was submitted.