Grilled Chicken Paillard with Arugula and Shaved Pecorino

  • Level: Easy
  • Total: 20 min
  • Active: 20 min
  • Yield: 4 servings
  • Nutrition Info
Save Recipe

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 

Directions

  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.)
  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.
  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.
  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.
  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.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Grilled Chicken Caesar Salad

Chicken Cauliflower Fried Rice

Chicken and Broccoli Twice-Baked Spaghetti Squash

Creamy Chicken and Dumplings

Enchiladas Suizas

Perfect Roast Chicken

White Chicken Chili

Chicken Chili

🤤 More Drool-Worthy Recipes