From the kitchen of Sandra D
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.
