Chicken Paillards with Sun-Dried Tomato Puree over Arugula

1. 1

   Soak the tomatoes in the orange juice for 2 hours.

2. 2

   Drain, reserving the juice, and set aside.

3. 3

   Meanwhile, soak the cashews in water to cover for 1 hour.

4. 4

   Drain.

5. 5

   Put the cashews, garlic, and thyme in a food processor and coarsely grind.

6. 6

   Add the tomatoes and puree.

7. 7

   Add the orange juice and process.

8. 8

   With the machine running, pour in 3 tablespoons of the olive oil.

9. 9

   To make the dressing, in a large bowl, whisk 1 tablespoon of the puree with the vinegar and 2 tablespoons of the olive oil.

10. 10

    Set aside.

11. 11

    Slice the chicken breasts in half widthwise to make 4 thin fillets.

12. 12

    Lay the fillets between 2 slices of parchment paper and pound with a mallet or the bottom of a heavy pan until 1/4 inch thick.

13. 13

    Season with salt and pepper and spread a thin layer of puree on each side.

14. 14

    Heat a saute pan over high heat and add the remaining 3 tablespoons oil.

15. 15

    Working in batches, sear the paillards for 2 to 3 minutes per side.

16. 16

    They should be removed from the heat when the center just turns opaque.

17. 17

    Deglaze the pan with 1/4 cup water.

18. 18

    Bring the liquid to a boil and whisk to make a sauce.

19. 19

    Add a little puree to thicken if needed.

20. 20

    To serve, toss the arugula with the dressing and divide among four plates.

21. 21

    Place a piece of warm chicken on each pile of arugula and spoon the pan sauce over the top.

* Per serving · 4 servings · Values may vary.