CHICKEN PAILLARD WITH ARUGULA, ASPARAGUS AND FENNEL SALAD WITH SHAVED PARM

Chicken Paillard with Arugula, Asparagus and Fennel Salad with Shaved Parm image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 14

4 boneless, skinless chicken breasts
Salt and pepper
1 teaspoon fennel pollen
1 teaspoon granulated garlic
1 teaspoon granulated onion
2 teaspoons lemon or orange zest
6 to 8 tablespoons EVOO
8 spears asparagus, trimmed
6 to 7 cups arugula, stemmed if leaves are large, or a combination of arugula, escarole and romaine
1 small bulb fennel, trimmed, halved, cored and thinly sliced or shredded on mandoline or box grater, reserve a handful of fronds
1/2 red onion, peeled and thinly sliced or shredded on mandoline or box grater
A chunk of Parmigiano-Reggiano cheese
2 stalks celery with leaves, sliced
Juice of 1 lemon

Steps:

Place chicken breasts on a gel board and halve horizontally but not all the way through, then open like a book and evenly pound to 1/8 inch thick. Season the chicken with salt and pepper. Combine fennel pollen, granulated garlic, granulated onion and zest and use to season both sides of chicken.
Pour 3 turns of the pan of EVOO into a large skillet.
Fill a medium-sized mixing bowl with ice water. Use a vegetable peeler to thinly slice the asparagus lengthwise; place in ice water.
Place the arugula in bowl. Drain asparagus. Top the greens with asparagus, fennel and red onion. Use a vegetable peeler to shave and curl the Parmigiano-Reggiano cheese and add to bowl. Add the celery stalks and leaves.
Heat the EVOO in skillet over medium-high heat and have a transfer tray or platter on hand. Add 2 paillards at a time. Cook over medium-high heat for 6 to 7 minutes per batch, turning occasionally.
Dress the salad with lemon juice and 2 to 3 tablespoons EVOO and season with salt. Serve the paillards on platters topped with a pile of the citrusy, peppery salad. Garnish with fennel fronds.