Chicken Paillard with Lemon Salad
2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extra virgin olive oil
1 garlic clove, crushed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 cups trimmed arugula-spinach mixed salad
4 skinless, boneless chicken breast halves
Organic Cooking spray
1 cup grape or cherry tomatoes, halved
Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper.
When ready to serve add arugula and toss well, making sure to coat leaves evenly.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to ¼-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. You can do this earlier in the day and cover and refrigerrate if needed.
Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
On a plate, place one chicken breast top with a heaping of salad and top with a handful of tomatoes.