Pizzette-Style Chicken Paillard

by Rachael Ray Show Staff 9:00 AM, June 2, 2014

Aired June 2, 2014

Serves 4
4 6- to 8-ounce pieces chicken breast, butterflied then pounded very thin (1/8- to 1/4-inch thick) 
Olive oil, for drizzling plus 1 tablespoon 
Salt and pepper
1 teaspoon granulated garlic
1 teaspoon granulated onion
1 teaspoon fennel seed
1/2 teaspoon red pepper flakes 
2 tablespoons fresh thyme, chopped 
2 cloves garlic, thinly sliced 
1 1/2 pints grape or cherry tomatoes, halved  
A fat handful basil leaves
1 pound ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater
Arugula or baby kale, for garnish 
Parmigiano-Reggiano, for garnish 
Drizzle chicken with oil in a shallow dish and season with salt, pepper, granulated garlic and onion, fennel, red pepper and thyme. Marinade a few minutes and preheat a large griddle pan or grill pan over medium-high heat. 
Preheat broiler.
Heat a skillet with a lid over medium-high heat with a tablespoon of olive oil, a turn of the pan. Add sliced garlic and stir a minute; add tomatoes and season with salt. Cover pan to trap heat and cook to soften 8-10 minutes, shaking pan occasionally. Add basil to sauce and stir to wilt.
Grill or griddle-cook chicken a few minutes on each side then transfer to baking sheets.  Top chicken as if it were a small pizza with tomato sauce and mozzarella cheese. Broil to brown and melt cheese then top with arugula or baby kale and Parm to serve.