Grilled Chicken Paillard with Arugula and Shaved Pecorino
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 211
- Total Fat
- 8 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 91 milligrams
- Sodium
- 318 milligrams
- Carbohydrates
- 2 grams
- Dietary Fiber
- 1 grams
- Protein
- 30 grams
- Sugar
- 1 grams
- Total: 20 min
- Active: 20 min
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
- 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.)
- 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.
- 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.
- 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.
- 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.