Grilled Chicken Paillard with Arugula and Shaved Pecorino
 
 
Ingredients
  • For the Chicken:
  • 2 boneless skinless chicken breasts
  • 2 teaspoons olive oil
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon garlic powder
  • For the Salad:
  • Zest and juice of half a lemon
  • ½ teaspoon grainy mustard
  • 2 tablespoons olive oil
  • Pinch of salt
  • Pinch of pepper
  • 6 cups arugula
  • Shaved pecorino cheese
Instructions
  1. Slice 2 chicken breasts in half lengthwise.
  2. Place the pieces in a zip top bag.
  3. Pound out the chicken breast until it's about a ¼" thick.
  4. Place the chicken on a platter and brush a little olive oil on each side.
  5. In a small bowl combine salt, pepper and garlic powder. Generously sprinkle the seasoning on each side.
  6. Pre-heat your grill on high. Turn down heat to medium-high and grill chicken breasts for 2-3 minutes on each side or until fully cooked.
  7. In a large bowl, add the zest and juice of half a lemon.
  8. Add in olive oil, grainy mustard and a pinch of salt and pepper.
  9. Add arugula to bowl with the dressing on the bottom.
  10. Toss to evenly coat the arugula.
  11. Pull the chicken off the grill and place in the middle of a clean plate.
  12. Top the warm chicken with a nice big portion of the dressed arugula.
  13. Take a block of pecorino and using a vegetable peeler, shave pieces right on top of the arugula.
  14. Serve immediately.
Notes
Recipe slightly adapted from Katie Lee Endless Summer Cookbook
Recipe by Sarah 'n Spice at https://sarahnspice.com/grilled-chicken-paillard-with-arugula-and-shaved-pecorino/