Grilled Chicken Paillard with Arugula and Shaved Pecorino
- 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
- Slice 2 chicken breasts in half lengthwise.
- Place the pieces in a zip top bag.
- Pound out the chicken breast until it's about a ¼" thick.
- Place the chicken on a platter and brush a little olive oil on each side.
- In a small bowl combine salt, pepper and garlic powder. Generously sprinkle the seasoning on each side.
- 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.
- In a large bowl, add the zest and juice of half a lemon.
- Add in olive oil, grainy mustard and a pinch of salt and pepper.
- Add arugula to bowl with the dressing on the bottom.
- Toss to evenly coat the arugula.
- Pull the chicken off the grill and place in the middle of a clean plate.
- Top the warm chicken with a nice big portion of the dressed arugula.
- Take a block of pecorino and using a vegetable peeler, shave pieces right on top of the arugula.
- Serve immediately.
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/
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