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Chicken Paillard With Fresh Tomato Salsa And Arugula Recipe
|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)|
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 mg
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
(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