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Pounded and seared chicken topped with the tart lemon vinaigrette and arugula mixed green salad.
Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with ¼ teaspoon salt and ¼ teaspoon pepper and mix to combine. When ready to serve add arugula and toss well, making sure to coat leaves evenly.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to ¼-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining ¼ teaspoon salt and remaining ¼ teaspoon pepper. You can do this earlier in the day and cover and refrigerrate if needed.
Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
On 2 plates, place one chicken breast. Top that with a heap of salad and a handful of tomatoes.
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