Chicken Paillard with Arugula Salad

I have had a request to post more easy ideas for dinner. So here's one - and it might be THE easiest. Essentially, its a twist on a traditional entree salad, with chicken at the base piled high with a fresh, lemony arugula salad.

The term "paillard" refers to meat that has been pounded thin and cooked on the grill. I'm sure there is a proper french methodology to "paillard-ing," but I haven't yet learned - so this is the quick and simple way (ie; pounding chicken with a heavy coffee mug) but it works! 

Chicken paillard is a great weeknight dinner,  but would also make a fun dinner-party dish for a crowd. If you were thinking of serving a salad with grilled chicken on top, try this flip-flopped version instead for a little something unexpected.


Enjoy!

Ingredients:

• 1 all-natural boneless/skinless chicken breast

• 1 tsp dried oregano

• 1 lemon, cut in half

• 1/2 tsp garlic salt

• 1 tsp fresh black pepper

• 1 tbsp Extra Virgin Olive Oil (1/2 for chicken; 1/2 for salad dressing)

• 1 generous handful of baby Arugula

• Fresh Parmesan cheese

1) Place chicken breast between two sheets of plastic wrap (or in a large plastic bag -unsealed) on a cutting board
2) Using a heavy object (the coffee mug, in my case) pound the breast firmly and evenly until its about 1/2 inch thick

3) Place pounded meat on a plate and drizzle with 1/2 TBSP olive oil, leaving the remaining oil for your salad.  Season with garlic salt, pepper, oregano, and the juice of 1/2 of the lemon. Make sure chicken is well coated on both sides

4) Pre-heat grill or a grill-pan on your stove top to medium high heat. (Honestly, any skillet pan will work for this, but a grill pan will give you those pretty grill marks)
5) Transfer chicken to hot pan and cook for 3 minutes on each side. Remove from heat

6) In a medium-sized bowl, top arugula with remaining olive oil and juice from the other lemon half. Toss to combine.

7) To plate: place chicken in the center of a plate and pile arugula salad high on top. Shave fresh Parmesan cheese (a veggie peeler works well for this) on top and season with fresh pepper to taste.