Chicken Paillard With Fresh Tomato Salsa And Arugula
|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)|
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