“This recipe is one of the simplest but most satisfying, especially for anyone trying to watch their ‘summer figure.’ I am a big fan of pounding chicken breasts out thin, not only because they cook more evenly and are more tender, but also because it makes me feel like I’m getting a bigger portion. I know, it’s all in my head, but nonetheless it works. This makes a perfect lunch, or you can serve it to company at dinner on a platter with the salad piled high on top.”
- 4 boneless, skinless chicken breast halves
- Extra-virgin olive oil
- Salt and freshly ground black pepper
- 1/4 teaspoon garlic powder
- Grated zest and juice of 1/2 lemon
- 1/2 teaspoon grainy mustard
- 8 cups (160 grams) arugula or mixed greens
- Shaved Pecorino Romano cheese
Preheat an outdoor grill to high. (If you hold your hand about 3 inches [7.5 cm] from the grill grate, you should have to move it within 3 seconds.)
Arrange a chicken breast between two sheets of plastic wrap. Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inches (6 mm) thick. Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil. In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.
Lightly oil the grill grate with an oil-soaked towel. Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side. Transfer to a clean platter.
In a large bowl, whisk the lemon zest and juice, the mustard and two tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat.
Put a piece of chicken on each of four plates and top with a mound of arugula. Garnish with cheese and more pepper to taste and serve immediately.