Lemon and Pepper Marinated Chicken Cutlets with Arugula

• 2 cloves garlic
• Kosher salt and freshly ground pepper
• 1 teaspoon finely grated lemon zest
• 1/3 cup fresh lemon juice (from about 3 lemons)
• 1/3 cup plus 2 tablespoons extra-virgin olive oil
• 8 thin chicken cutlets (about 2 pounds total)
• 4 cups loosely packed baby arugula
• 1 tomato, diced
• 1/4 cup shaved Parmesan, for serving

1. 1.
2. Smash the garlic cloves, sprinkle with 2 teaspoons kosher salt, and, with the flat side of a large knife, mash and smear the mixture into a coarse paste.
3. Transfer to a lidded storage container.
4. Add 1/2 teaspoon pepper and the lemon zest.
5. Whisk in 1/4 cup of the lemon juice and 1/3 cup olive oil.
6. Add the chicken cutlets; toss to coat.
7. Cover and refrigerate 1 hour or up to overnight.
8. 2.
9. Heat a heavy grill pan over medium-high heat.
10. Working in batches, cook the chicken cutlets until charred and cooked through, about 2 minutes per side.
11. Transfer the chicken to serving plates.
12. 3.
13. Toss the arugula and tomatoes in a medium bowl with the remaining 2 tablespoons olive oil, the remaining 1 1/2 tablespoons lemon juice, and season with salt and pepper.
14. Divide evenly and mound on top of each chicken cutlet.
15. Top with cheese.
16. Serve.
17. Calories: 487
18. Total Fat: 27 grams
19. Saturated Fat: 4 grams
20. Total Carbohydrates: 6 grams
21. Protein: 53 grams
22. Sodium: 278 milligrams
23. Cholesterol: 132 milligrams
24. Fiber: 1 gram

garlic, kosher salt, lemon zest, lemon juice, extravirgin olive oil, chicken cutlets, baby arugula, tomato

Taken from www.foodnetwork.com/recipes/food-network-kitchens/lemon-and-pepper-marinated-chicken-cutlets-with-arugula-recipe.html (may not work)