Chicken Paillard With Fresh Tomato Salsa And Arugula Recipe
Ingredients
| Tomatoes | 4 Medium, diced | |
| 1 bunch flat-leaf parsley, chopped | ||
| Garlic | 2 Clove (5gm), minced | |
| Extra virgin olive oil | 2 Tablespoon | |
| Juice from 1/2 lemon | ||
| Ground black pepper | 1 To taste | |
| 4 skinless and boneless chicken breasts | ||
| Rosemary sprig | 2 , chopped | |
| Olive oil | 2 Tablespoon | |
| Arugula | 1 Bunch (100gm) | |
| 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
(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
Chef
