Chicken Paillard Tarifi

Malzemeler

• 4 (6 ounce) skinless, boneless chicken breast halves, Marinade:1/3 cup dry white wine (optional), 1 lemon, juiced, 1 small shallot, chopped, 2 teaspoons extra-virgin olive oil, 1 clove garlic, crushed, Salad:1 lemon, juiced, 1 tablespoon red wine vinegar, 1 tablespoon extra-virgin olive oil, 2 teaspoons lemon zest, 1/2 teaspoon freshly ground black pepper, divided, 1/2 teaspoon salt, divided, 4 cups trimmed arugula, 8 ounces cherry tomatoes, halved

Hazırlanışı

1. * Pound chicken breasts on a work surface using a meat tenderizer or heavy pan to 1/4-inch thick. Whisk wine, juice of 1 lemon, shallot, 2 teaspoons olive oil, and garlic together in a shallow bowl. Add chicken breasts marinate for 15 minutes. * Whisk juice of 1 lemon, vinegar, 1 tablespoon olive oil, and lemon zest together in a large bowl stir in 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula and tomatoes toss to combine. * Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat. * Remove chicken from marinade season with remaining 1/4 teaspoon salt and 1/4 teaspoon pepper. * Cook chicken on preheated grill until golden brown and just cooked through, 2 to 3 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Plate chicken with arugula salad on top.

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