Butterfly the chicken breasts (slice almost all the way in half horizontally then split and lay flat) then, if necessary, pound the chicken breasts until theyre about 1/4-inch thick.
In a small bowl whisk together the 3 TBSP of olive oil, the lemon zest, lemon juice, 3/4 tsp salt, and 1/4 tsp pepper.
Place the chicken into a large bowl then drizzle the oil mixture over top. Flip the chicken around a few times to coat evenly in the oil mixture.
Heat a large saute pan over medium heat.
When the pan is hot lay the chicken in the pan (you may have to do this in batches depending on how big your pan is) and cook the chicken until lightly browned on both sides and cooked through, 4 to 5 minutes per side.
Transfer the cooked chicken to a serving platter and set aside.
In a large bowl mix together the arugula, red onion, and olive oil.
Spread the arugula salad on top of the chicken then sprinkle on a little salt & pepper and garnish with the lemon wedges.
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