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Chicken Paillard With Fresh Tomato Salsa And Arugula

Diet.Chef's picture
  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

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: 
Main Dish
Quick, Healthy

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Average: 4.3 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 368 Calories from Fat 160

% Daily Value*

Total Fat 18 g27.3%

Saturated Fat 2.3 g11.3%

Trans Fat 0 g

Cholesterol 99.8 mg33.3%

Sodium 236.6 mg9.9%

Total Carbohydrates 9 g2.9%

Dietary Fiber 3 g11.9%

Sugars 4 g

Protein 42 g84.8%

Vitamin A 75.8% Vitamin C 93.9%

Calcium 11.5% Iron 20.6%

*Based on a 2000 Calorie diet

Chicken Paillard With Fresh Tomato Salsa And Arugula Recipe