For all you busy ladies out there (hell, who does this not apply to?!), here’s a delicious, healthy dinner recipe that can go from your fridge to your table in less than 20 minutes. For those keeping Passover this week, consider this a perfect dish to get you out of your matzoh pizza rut. This Chicken Paillard (don’t get scared: the French word simply means a thin piece of meat) is a take on a dish I often get a French bistro. While I’m sure they marinated their chicken first, this gal did not even have time… and I’m telling you, our palettes couldn’t even tell the difference!
TAGG tip: Pair it with a crusty baguette — extra points if you make roasted garlic — and consider serving this as an easy go-to dinner party dish (salad and main course in one!).
Ingredients
4 think boneless, skinless, chicken breasts (tip: buy thicker breasts and cut in half lengthwise; typically less expensive)
3 tbsp. olive oil
1/2 pound arugula
Parmesan, shaved (I always keep a wedge of parm handy)
Lemon halves, for garnish
Salt + pepper, to taste
Optional: onion and tomato for arugula salad
Dressing (purchase a vinaigrette or wisk up the following):
3 tbsp. olive oil
1 tbsp. red wine vinegar
salt + pepper, to taste
1 clove of garlic
juice from 1/2 lemon
{Directions}
Preheat grill to high and put at least 1 tbsp of olive oil in pan. Season chicken with salt and pepper on both sides and grill for about three minutes on each side until cooked through. Important to have high heat in order to get the sear.
Wisk together dressing and then combine arugula.
Place chicken on platter and drizzle with olive oil. Top with arugula and then shaved parmesan. Garnish with lemon.
