Five-Ingredient Bruschetta Chicken

by Rachael Ray Show Staff 9:00 AM, May 18, 2015

Aired May 18, 2015

Serves 4

1 14-ounce container store-bought bruschetta mix
2 cups arugula
1 lemon, halved
4 chicken breast paillards
1 bottle balsamic drizzle


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.