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Chicken Paillard With Fresh Tomato Salsa And Arugula

Diet.Chef's picture
Ingredients
  Tomatoes 4 Medium, diced
  Flat leaf parsley 1 Bunch (100 gm), chopped
  Garlic 2 Clove (10 gm), minced
  Extra virgin olive oil 2 Tablespoon
  Lemon juice 1 Teaspoon
  Ground black pepper To Taste
  Skinless boneless chicken breasts 4
  Rosemary sprig/2 tablespoons dried rosemary 2 , chopped
  Olive oil 2 Tablespoon
  Arugula 1 Bunch (100 gm) (Your Favorite Green)
  Salt To Taste
Directions

Combine the ingredients in a medium bowl and set aside to let the flavors combine.
(Do not refrigerate or the tomatoes will get mealy.) For the chicken: Rinse the chicken breasts and pat them dry.
Place each breast flat on a chopping block and slice in half through the middle to make it half as thick (with your knife parallel to the chopping block).
Place each slice between 2 layers of plastic wrap and pound with a mallet until the chicken is 1/4 inch thick.
Season each breast with salt, pepper, and rosemary.
Heat a skillet over high heat.
Add the olive oil and as many of the chicken pieces as will fit in the pan without overlapping.
Brown for 2 to 3 minutes on each side and set aside in an oven on warm.
Repeat for remaining chicken.
Line 4 dinner plates with fresh arugula.
Arrange 2 pieces of chicken on top of the arugula on each plate and garnish each plate with a large spoonful of salsa

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Browned
Ingredient: 
Chicken
Interest: 
Quick, Healthy
Servings: 
4

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