Bobbie Flay's Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Joining Lynn @ Happier Than A Pig In Mud for July's Celebrity Cook - Along with TV Chef Bobbie Flay.

Strange as it may sound but before this month I didn't know who Bobbie Flay was.

Seriously!

But through the wonders of the Internet, and trusty ole Google, I was soon able to put that right and found this easy chicken recipe on The Food Network.com.


The recipe was featured in the series Boy Meets Grill in an episode entitled French Bistro Grilling.

Fat Tree Semillon - Sauvignon Blanc, New South Wales, Australia
went well with the dish.

Although we do have a small Weber BBQ I decided not to use it that evening, opting to grill the paillards on a heavy bottomed, ridged grill pan, on stop of the stove.

Much easier and not so messy!

As I happened to have all the ingredients, except for red onions, it was the perfect dish for a Sunday evening dîner pour deux au jardin.

Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad.

·    1/4 cup freshly squeezed lemon juice

·   1 small shallot chopped

·   1/4 cup pure olive oil

Freshly picked rocket from the potager

• 1/4 teaspoon coarsely ground fresh black pepper
• 4 boneless, skinless, chicken breasts, pounded thinly
• Salt
• 1/2 pound arugula (rocket/roquette)
• 2 ripe beefsteak tomatoes, diced
• 1 small red onion, peeled, halved and thinly sliced ( used salad onions instead)
• 2 tablespoons red wine vinegar (I used balsamic just because we love the taste)
• 2 tablespoons extra-virgin olive oil, plus additional for garnish
• Lemon halves, for garnish
• Whisk together lemon juice, shallot, olive oil and black pepper in a large dish. Add the chicken, turn to coat then marinate in the fridge for 30 minutes.

·    Preheat grill to high. Remove chicken from marinade, season with salt on both sides and grill for 2 to 3 minutes per side or until golden brown and just cooked through.

·   Combine arugula, tomatoes and onions in a large bowl, toss with the vinegar and oil and season with salt and pepper, to taste.

·   Place each piece of chicken on a large plate, drizzle with extra-virgin olive oil and top with some of the arugula-tomato salad.

·   Garnish with lemon halves and serve.

Délicieux

Don't forget to head over to Lynn's
and also to a new blog find
Beth Fish Reads for Weekend Cooking.

Click here for more Bobby Flay recipes.

Bon Appétit