Name: Chicken Paillard White Pizzette With Spinach & Arugula Salad Recipe
Yield: 4
Cuisine: French

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How to make Chicken Paillard White Pizzette With Spinach & Arugula Salad Recipe

Rachael Ray

Crawler

French

Boneless,  skinless chicken breasts,  tenders removed

Salt and pepper

Olive oil

About fresh ricotta

Fresh Flat Leaf Parsley,  Chopped

Grated parmigiano reggiano,  plus more shaved for the salad

Large clove garlic,  grated or finely chopped

Evoo,  for drizzling

Fresh mozzarella,  thinly sliced or coarsely grated

Baby spinach

Arugula

Heat a large cast-iron skillet or griddle over medium-high, and preheat the broiler.

step 1

Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic to about 1/4 inch thick. Season the chicken with salt and pepper. Add 1 tbsp. Oil, one turn of the pan, to the cast-iron skillet. Add 2 chicken breasts and cook until golden and cooked through, 2 to 3 minutes per side; transfer to a foil-lined baking sheet. Repeat with 1 more tbsp. Oil, one turn of the pan, and the remaining 2 chicken breasts.

step 2

In a medium bowl, mix the ricotta, parsley, grated parm, garlic and a drizzle of evoo; season with salt. Spread the ricotta mixture thinly over the chicken and top with the mozzarella. Broil until browned and bubbly, about 5 minutes.

step 3

In a large bowl, toss the spinach and arugula with the shaved parm curls, lemon juice and a drizzle of evoo; season with salt.

step 4

Top pizzettes with a small moundof spinach and arugula salad.

step 5