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Playing Katie Lee's Grilled Chicken Paillard with Arugula and Shaved Pecorino

“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


Serves: 4


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.