Grilled Chicken Paillard with Arugula and Shaved Pecorino

1. 1

   Preheat an outdoor grill to high.

2. 2

   (If you hold your hand about 3 inches from the grill grate, you should have to move it within 3 seconds.)

3. 3

   Arrange a chicken breast between two sheets of plastic wrap.

4. 4

   Using a meat mallet or small heavy pan, pound the chicken evenly until it is 1/4 inch thick.

5. 5

   Remove the plastic wrap and repeat with the remaining chicken breasts; put the paillards on a baking sheet and brush both sides of each piece lightly with oil.

6. 6

   In a small bowl, combine 1 teaspoon salt, 1/2 teaspoon pepper and the garlic powder and sprinkle it evenly over both sides of the chicken pieces.

7. 7

   Lightly oil the grill grate with an oil-soaked towel.

8. 8

   Grill the chicken, turning once, until cooked through and grill marks appear, about 2 minutes per side.

9. 9

   Transfer to a clean platter.

10. 10

    In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste.

11. 11

    Add the arugula to the bowl and toss to evenly coat.

12. 12

    Put a piece of chicken on each of four plates and top with a mound of arugula.

13. 13

    Garnish with cheese and more pepper to taste and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.