Chicken Paillard with Arugula & shaved Parmesan

1. 4 boneless, skinless chicken breasts

2. Extra-virgin olive oil

3. Salt and freshly ground black pepper

4. 1/4 teaspoon of garlic powder

5. Grated zest and juice of 1/2 lemon

6. 1/2 teaspoon of dijon mustard

7. 8 cups of arugula or mixed greens

8. Shaved Parmesan cheese

1. Preheat grill or sauté pan. 

2. Arrange a chicken breast between two sheets of plastic wrap. Pound the chicken evenly until it is 1/4 inch thick.  When done brush or spray both sides of lightly with oil. Cover both sides of the chicken with 1 teaspoon salt, 1/2 teaspoon pepper and garlic powder. 

3. Grill or sauté the chicken, turning once, until cooked through about 2 minutes per side. Transfer to a clean platter.

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

5. Put each piece of chicken on plate and top with a mound of arugula. Garnish with cheese and more salt, pepper, or lemon to taste and serve immediately.