LEMON-THYME CHICKEN PAILLARDS

Lemon-Thyme Chicken Paillards image

Yield serves 6

Number Of Ingredients 16

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6 boneless, skinless chicken breast halves (about 3 pounds total)
6 garlic cloves, halved lengthwise
3 lemons, 2 halved crosswise, 1 cut into wedges
6 sprigs fresh thyme
Coarse salt and freshly ground pepper
1 tablespoon extra-virgin olive oil
Arugula Salad (recipe follows)
1 tablespoon fresh lemon juice
1/4 teaspoon coarse salt
Pinch of freshly ground pepper
2 tablespoons extra-virgin olive oil
2 bunches baby arugula (about 6 cups)
1 head radicchio, torn into pieces (about 3 cups)
2 cups mâche (about 1 ounce) or 2 endives, leaves separated
1 cup grape tomatoes, thinly sliced
(serves 6)

Steps:

Lay a chicken breast on parchment paper. Starting on 1 long side, cut horizontally into breast but not completely through. Open cut breast like a book. Top with another sheet of parchment. Flatten to an even thickness, about 1/3 inch thick. Repeat with remaining breasts.
Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag. Squeeze 2 lemon halves over chicken; add rinds to bag. Thinly slice remaining lemon halves crosswise. Top each breast with a lemon slice and thyme sprig; season with pepper. Drizzle chicken with oil. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
Preheat a grill or grill pan to high. Discard marinade, lemon, and thyme. Season chicken with salt and pepper. Grill, flipping once, until cooked through, 2 minutes per side. Serve chicken warm, at room temperature, or cold. Top each breast with salad, dividing evenly; serve with lemon wedges.
Whisk lemon juice, salt, and pepper in a small bowl. Gradually add oil, whisking constantly until emulsified
To serve, toss arugula, radicchio, mâche, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat.