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Grilled Chicken Cutlets with Lemon, Black Pepper and Arugula-Tomato Salad Recipe

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This recipe for Grilled Chicken Cutlets with Lemon, Black Pepper and Arugula-Tomato Salad, by , is from Sandra's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sandra Dill

Category:
Category:

Ingredients:  
Ingredients:  
1/4 cup fresh lemon juice
1/4 cup extra-virgin olive oil, plus 2 tablespoons, plus more for drizzling
1 small shallot, chopped
3 cloves minced garlic
1/2 teaspoon coarsely ground fresh black pepper
4 boneless, skinless, chicken breasts, 8 ounces each
Kosher salt
6 ounces baby arugula or mixed greens
1 1/2 cups red and yellow pear or cherry tomatoes
1 small red onion, halved and thinly sliced
2 tablespoons red wine vinegar
Thinly shaved Parmigiano-Reggiano

Directions:
Directions:
Whisk together the lemon juice, 1/4 cup of the olive oil, the shallot, garlic and 1/4 teaspoon black pepper in a large baking dish. Pound each chicken breast between sheets of waxed paper or plastic wrap with a rolling pin or a mallet to 1/8-inch thickness. Add the chicken to the baking dish, turn to coat, cover and marinate in the refrigerator for at least 30 minutes and up to 4 hours. Heat your grill to high. Remove the chicken from the marinade and season on both sides with salt. Grill for 2 to 3 minutes per side or until golden brown and just cooked through. Take the marinade pour into small sauce pot and heat to boiling for five minutes, pour over chicken. Combine the arugula, tomatoes, and onion, if using, in a large bowl. Toss with the vinegar and remaining 2 tablespoons of the oil and season with salt and pepper. Place each chicken cutlet on a large plate and divide the arugula-tomato salad on top. Top the salad with a few shavings of cheese and a drizzle of olive oil.

Number Of Servings:
Number Of Servings:
4

 

 

 

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