Toad Hall Gardens

Fine, organic produce from Bloomington, Indiana

Lemon-Arugula Chicken Paillard

Use the tomatoes and garlic in your basket to whip up this simple dinner. The fresh, lemony dressing tames the spicy arugula and a generous splash of white wine complements the tomatoes perfectly. Don't skip pounding the chicken thin breasts thin before cooking; it's crucial for a tender texture and quick cook time!

Serves: 4 • Prep Time: 30 min • Cook Time: 15 min

arugula, chicken breast, and tomatoes

Ingredients

  • 2 teaspoons grated Lemon Rind
  • 3 Tablespoons fresh Lemon Juice
  • 2 Tablespoons Olive Oil
  • 1 clove Garlic, minced
  • 5 oz. Arugula
  • 4 boneless skinless Chicken Breasts
  • 1 cup Cherry Tomatoes, halved
  • 1/4 cup dry White Wine
  • Salt and freshly ground Pepper

Instructions

  1. Combine lemon rind, lemon juice, 1 Tablespoon olive oil, and minced garlic in a large salad bowl. Add arugula and salt and pepper to taste. Toss well.
  2. Place each chicken breast between 2 sheets of heavy duty plastic wrap. pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Season both sides of chicken with salt and pepper .
  3. Heat 1 Tablespoon olive oil in a large skillet over medium-high heat. When oil is hot, add chicken, and cook for 4 minutes on each side or until done. Remove chicken and set aside.
  4. Add halved tomatoes and white wine to pan. Cook for 1-2 minutes or until the liquid almost evaporates.
  5. Pile arugula on plates, then top with chicken and tomatoes.