Popular
Latest From the Show
Bruschetta Chicken
Q&A with Organizational Pro Peter Walsh + Dermatologist Shares A…
Actor Hank Azaria + Freezer Meals + Artichokes 2 Ways with Rach
See Inside Barbara Corcoran's Stunning NY Apartment + It's Steak…
The Best Moments From 17 Seasons of the Show Will Make You Laugh…
How to Make Chicken and Lobster Piccata | Richard Blais
Donnie Wahlberg Spills Details About NKOTB's First Ever Conventi…
Donnie Wahlberg + Jenny McCarthy Say Rach Is Such a "Joy" + Look…
How to Make Crabby Carbonara | Rachael Ray
Rach Chats "Firsts" In Flashback From Our First Episode Ever In …
How to Make Tortilla with Potatoes, Piquillo Peppers and Mancheg…
How to Make Sesame Cookies | Buddy Valastro
How to Make Apple-Cider Braised Pork Chop Sandwiches with Onion …
Rach's Chef Pals Say Goodbye to Show in Surprise Video Message
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Andrew McCarthy Teases Upcoming "Brat Pack" Reunion Special
How to Make Spanakopipasta | Rachael Ray
Michelle Obama Toasts Rach's 17 Years on the Air With a Heartfel…
How to Make Shrimp Burgers | Jacques Pepin
Andrew McCarthy Chokes Up Discussing Emotional Trip to Spain wit…
Celebrity Guests Send Farewell Messages After 17 Seasons of the …
Ingredients
- 1 14-ounce container store-bought bruschetta mix
- 2 cups arugula
- 1 lemon, halved
- 4 chicken breast paillards
- 1 bottle balsamic drizzle
Yield
Serves: 4
Preparation
Heat a grill pan over medium heat. Season the chicken paillards with salt and pepper.
On the grill pan working in batches if necessary, grill the chicken, turning once, until cooked through, 4-6 minutes. Grill the lemons cut-side down.
Place the arugula in a medium bowl, squeeze half a lemon over the greens and add 1-2 tablespoons of bruschetta mix. Toss to coat; season with salt and pepper.
Serve chicken over the arugula, topped with the bruschetta mix with a drizzle of balsamic and a squeeze from the remaining grilled lemon half.
Enjoy!