Lemon-Thyme Chicken Paillards

• 6 boneless, skinless chicken breast halves (about 3 pounds total)
• 6 garlic cloves, halved lengthwise
• 3 lemons, 2 halved crosswise, 1 cut into wedges
• 6 sprigs fresh thyme
• Coarse salt and freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• Arugula Salad (recipe follows)
• 1 tablespoon fresh lemon juice
• 1/4 teaspoon coarse salt
• Pinch of freshly ground pepper
• 2 tablespoons extra-virgin olive oil
• 2 bunches baby arugula (about 6 cups)
• 1 head radicchio, torn into pieces (about 3 cups)
• 2 cups mache (about 1 ounce) or 2 endives, leaves separated
• 1 cup grape tomatoes, thinly sliced
• (serves 6)

1. Lay a chicken breast on parchment paper.
2. Starting on 1 long side, cut horizontally into breast but not completely through.
3. Open cut breast like a book.
4. Top with another sheet of parchment.
5. Flatten to an even thickness, about 1/3 inch thick.
6. Repeat with remaining breasts.
7. Rub both sides of each breast with garlic; transfer chicken and garlic to a large resealable plastic bag.
8. Squeeze 2 lemon halves over chicken; add rinds to bag.
9. Thinly slice remaining lemon halves crosswise.
10. Top each breast with a lemon slice and thyme sprig; season with pepper.
11. Drizzle chicken with oil.
12. Marinate in the refrigerator, flipping occasionally, at least 2 hours (up to overnight).
13. Preheat a grill or grill pan to high.
14. Discard marinade, lemon, and thyme.
15. Season chicken with salt and pepper.
16. Grill, flipping once, until cooked through, 2 minutes per side.
17. Serve chicken warm, at room temperature, or cold.
18. Top each breast with salad, dividing evenly; serve with lemon wedges.
19. Whisk lemon juice, salt, and pepper in a small bowl.
20. Gradually add oil, whisking constantly until emulsified
21. To serve, toss arugula, radicchio, mache, and tomatoes in a large, chilled bowl with just enough dressing to lightly coat.

chicken, garlic, lemons, thyme, salt, extravirgin olive oil, arugula, lemon juice, coarse salt, ground pepper, extravirgin olive oil, arugula, radicchio, mache, grape tomatoes

Taken from www.epicurious.com/recipes/food/views/lemon-thyme-chicken-paillards-392645 (may not work)