Chicken Paillards with Sun-Dried Tomato Puree over Arugula

• 1/2 cup dry-packed sun-dried tomatoes
• 3/4 cup freshly squeezed orange juice
• 1/2 cup raw cashews
• 2 cloves garlic, minced
• 1 tablespoon fresh thyme leaves
• 1/2 cup olive oil
• 1 teaspoon balsamic vinegar
• 1 pound arugula leaves
• 2 skinless, boneless chicken breasts, rinsed and patted dry
• Salt and freshly ground black pepper

1. Soak the tomatoes in the orange juice for 2 hours.
2. Drain, reserving the juice, and set aside.
3. Meanwhile, soak the cashews in water to cover for 1 hour.
4. Drain.
5. Put the cashews, garlic, and thyme in a food processor and coarsely grind.
6. Add the tomatoes and puree.
7. Add the orange juice and process.
8. With the machine running, pour in 3 tablespoons of the olive oil.
9. To make the dressing, in a large bowl, whisk 1 tablespoon of the puree with the vinegar and 2 tablespoons of the olive oil.
10. Set aside.
11. Slice the chicken breasts in half widthwise to make 4 thin fillets.
12. Lay the fillets between 2 slices of parchment paper and pound with a mallet or the bottom of a heavy pan until 1/4 inch thick.
13. Season with salt and pepper and spread a thin layer of puree on each side.
14. Heat a saute pan over high heat and add the remaining 3 tablespoons oil.
15. Working in batches, sear the paillards for 2 to 3 minutes per side.
16. They should be removed from the heat when the center just turns opaque.
17. Deglaze the pan with 1/4 cup water.
18. Bring the liquid to a boil and whisk to make a sauce.
19. Add a little puree to thicken if needed.
20. To serve, toss the arugula with the dressing and divide among four plates.
21. Place a piece of warm chicken on each pile of arugula and spoon the pan sauce over the top.

tomatoes, freshly squeezed orange juice, cashews, garlic, thyme, olive oil, balsamic vinegar, arugula, skinless, salt

Taken from www.epicurious.com/recipes/food/views/chicken-paillards-with-sun-dried-tomato-puree-over-arugula-381398 (may not work)