Description
Thin scallops of chicken, marinated in lemon dijon vinaigrette, grilled and topped with arugula salad. An easy Italian classic recipe that's perfect for summer.
Ingredients
Units
Scale
For The Marinade/Vinaigrette
- 3 tablespoons fresh lemon juice
- 2 teaspoons Dijon mustard
- 1/2 a small garlic clove, finely minced or pressed in a garlic press
- 1/4 teaspoons kosher salt
- Several grinds of fresh ground black pepper, to taste
- 1/2 cup extra virgin olive oil
For The Chicken
- 4 large boneless, skinless chicken breast halves
- Kosher salt
For The Salad
- 8 large handfuls of arugula (about 8 ounces), washed and dried
- 1 pint cherry tomatoes, rinsed and sliced in half
- Lemon wedges, to garnish
Instructions
- In a small bowl, combine the lemon juice, mustard, garlic, salt and pepper. Slowly pour in the oil while whisking, until emulsified. The marinade/vinaigrette can be made up to a day ahead and refrigerated. Bring it to room temperature before using.
- To pound the chicken, put one chicken breast half into the center of a large ziplock baggie. Press out the air and seal mostly, leaving small air hole so the bag doesn't pop. Use a meat mallet or a rolling pin to pound the breast firmly but gently, starting at the middle and working towards the edges, until you get it to an even thickness of 1/3 to 1/4 inch. Repeat with the other 3 half breasts. Spread 1/4 cup of the marinade/dressing over the bottom of a non-reactive baking dish or plastic container. Add the chicken and turn to coat. Cover and refrigerate for at least a half hour and up to 4 hours.
- Heat the grill to medium-high (about 400ºF) Remove the chicken from the marinade, season it with a little salt and grill it for 2-3 minutes per side, until cooked through. The juices should be clear when pierced with a knife.
- Divide the chicken among 4 plates and drizzle a teaspoon of vinaigrette over each paillard. Toss the arugula and cherry tomatoes with 5 or 6 tablespoons of vinaigrette and mound the salad on top of the chicken. Add fresh ground pepper, to taste. Place lemon wedges on the plate to garnish. Serve warm, with crusty bread on the side.
- Prep Time: 20 mins
- Cook Time: 6 mins
- Category: Main Course
- Method: grill
- Cuisine: Italian