Chicken Paillard with Heirloom Tomato Salad

By vealam

Ingredients

• Salad Ingredients:
• 4 medium Heirloom tomoatoes
• 1 jar Sun Dried tomatoes, chopped, oil reserved
• 1 container Bocconcini (small rounds of fresh buffalo mozzarella)
• 2 cups Arugula
• 2 cloves Garlic
• 1/4 cup extra virgin olive oil
• Salt and Pepper to taste
• Paillard Ingredients:
• 4 pounded Chicken breasts
• Extra Virgin Olive Oil
• Salt and Pepper to taste
• For a different take, sprinkle a little Herbs de Provence onto chicken while cooking.

Details

Servings 4
Adapted from alilarter.com

Preparation

Step 1

Salad: Press 2 cloves garlic in ¼ cup Extra Virgin olive oil combined with reserved oil from sun dried tomatoes. Set aside. Medium chop and combine heirloom tomatoes, bocconcini and sun dried tomatoes. Add seasoned oil and toss. Salt and pepper to taste.


Chicken: Heat up some extra virgin olive oil in a grill pan. Grill pounded chicken, one or two at a time depending on your pan size, seasoning to taste with salt and pepper, until juices run clear when pierced with a fork – about 3 minutes each side.


To plate: Place a cooked chicken breast on each plate and top with a handful of arugula and a portion of the tomato/bocconcini mixture. Finish with a squeeze of fresh lemon. Devour.