Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato
Salad
Recipe courtesy Bobby FlayShow: Boy Meets GrillEpisode: French
Bistro Grilling 1/4 cup freshly squeezed lemon juice
1 small shallot, chopped
1/4 cup pure olive oil
1/4 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, pounded thinly
Salt
1/2 pound arugula
2 ripe beefsteak tomatoes, diced
1 small red onion, peeled, halved and thinly sliced
2 tablespoons red wine vinegar
2 tablespoons extra-virgin olive oil, plus additional for garnish
Lemon halves, for garnish
Whisk together lemon juice, shallot, olive oil and black pepper in a
large baking dish. Add the chicken, turn to coat and marinate in the
refrigerator for 30 minutes.
Preheat grill to high. Remove chicken from marinade, season with salt on
both sides and grill for 2 to 3 minutes per side or until golden brown
and just cooked through.
Combine arugula, tomatoes and onions in a large bowl, toss with the
vinegar and oil and season with salt and pepper, to taste. Place each
paillard on a large plate, drizzle with extra-virgin olive oil and top
with some of the arugula-tomato salad. Garnish with lemon halves
~Once someone touches your heart, the fingerprints last forever~ *
Angelique *
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