Thinly pounded chicken breast topped with a tomato and arugula salad is light, refreshing, and satisfying.
- 2 vine ripened tomatoes cut into 1/2 inch cubes
- 1/4 cup extra virgin olive oil
- 1/2 red onion, peeled thinly sliced
- 4 ounces wild arugula
- Juice of 1 lemon
- 2 large or 4 small boneless, skinless chicken breasts, pounded very thin
- 6 sprigs thyme
- 1 clove garlic, minced
- 2 tablespoons cooking oil
- In a large bowl, toss together tomatoes, 2 tablespoons olive oil, red onion, arugula, and lemon juice. Set aside.
- If chicken isn't already thin, place between two sheets of plastic wrap and using a meat tenderizer, bang it until evenly flat. Rub chicken with remaining 2 tablespoons olive oil, season with salt and pepper, and sprinkle with thyme and garlic.
- Add 1 tablespoon cooking oil to a 10 to 12-inch nonstick saute pan over high heat. Carefully add half the chicken to the pan. When starting to cook on top and crisp around the edges, carefully turn over with a spatula. Cook until done on both sides, being careful not to overcook. Repeat with remaining chicken. Top chicken pieces with tomato salad.
- Recipe provided by Chef Mark Strausman at Freds at Barneys, Chicago.