Light + Tasty Chicken Paillard

I was creating my menu for an at-home date night with my hubs and thought, "What can I make that is a showstopper but also quick enough so I don't spend date night in the kitchen the whole time?" I then spotted one of my favorite ingredients, figs, and the light bulb went off. I give you, Chicken Paillard a la' Miss Lyss.

Chicken Paillard with Roasted Figs

Serves 2

3-4 chicken breasts, boneless, skinless, pounded thinly

2 cups of Arugula

1 cup of Figs, halved

1/4 cup of Parmesan cheese, shaved

4 tbs. high quality olive oil

1 lemon, juiced and 1 tbs. of zest

1 tbs. White Balsamic (optional)

1 small clove of garlic, finely grated

1. tbs chopped basil

Salt and pepper to taste

NOTE: To pound chicken at home, place chicken breasts in a plastic bag (one at a time). Make sure all of the air is let out of the bag before zipping up. Take a rolling pin or skillet and begin pounding out the chicken evenly. Pound until the chicken is thin, about 1/2 inch thick, and set aside.

1. Set oven to 475 degrees. On a baking sheet, place sliced figs and drizzle one tablespoon of olive oil on the figs. Sprinkle with fresh cracked pepper (to taste) and place in the oven for 20 minutes. Remove from the oven when figs begin to caramelize and lightly brown on the edges.

2. Heat one tablespoon of olive oil in a pan on medium heat. Season chicken with salt and pepper, then place in skillet. Cook chicken for 4-5 minutes per side, allowing the chicken to brown. Place cooked chicken in a large bowl, and toss with half of the lemon zest and grated garlic to coat.

3. In a separate bowl, toss arugula with one tablespoon of olive oil, lemon juice, white balsamic (optional), figs, chopped basil, salt, and pepper.

4. To plate, place chicken on a large platter. Top with arugula and fig salad, then place pieces of shaved Parmesan framing the salad on the plate. Lightly drizzle remaining olive oil and finish with freshly cracked pepper and remaining lemon zest.