Lemon-Arugula Chicken Paillard

• 2 teaspoons grated lemon rind
• 3 tablespoons fresh lemon juice
• 2 teaspoons extravirgin olive oil
• 1 garlic clove, crushed
• 1/2 teaspoon salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 4 cups trimmed arugula
• 4 (6-ounce) skinless, boneless chicken breast halves
• Cooking spray
• 1 cup grape or cherry tomatoes, halved (about 6 ounces)
• 1/3 cup dry white wine

1. Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula; toss well.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
3. Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
4. Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates.

lemon rind, lemon juice, extravirgin olive oil, garlic, salt, freshly ground black pepper, trimmed arugula, skinless, cooking spray, grape, white wine

Taken from www.myrecipes.com/recipe/lemon-arugula-chicken-paillard (may not work)