Bobby Flay's Grilled Chicken Paillard with Lemon and Black Pepper and Arugula-Tomato Salad

Complicated name for a recipe huh? First of all, what exactly is a paillard? After looking it up on dictionary.com, I discovered that a paillard is "a scallop, especially of veal or chicken, that is pounded flat and grilled or sauteed quickly." After I read through this recipe and realized that it could easily be altered and expensive ingredients could be swapped for cheaper ones, I decided that this one is a keeper. Next, the arugula salad can be switched for any salad you like (or no salad at all is you don't consider yourself to be much of a herbivore) and it works just as well. Lemons as a garnish bother me in general. They take up too much space on the plate, they can be clumsy, and the confuse people. Should I eat this lemon? Am I supposed to squeeze it on the chicken? I only used the lemon in the marinade; it's just easier and cheaper. Also, I never bought the red wine vinegar. I could not see myself using it much, so I did not spend money on it. After making these changes, I recommend this recipe from the food network. Oh, and if you happen to find yourself without a grill, a frying pan works fine.
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Time: prep 35 minutes, cook 10 minutes
Ingredients *

• 1/4 cup freshly squeezed lemon juice
• 1 small shallot, chopped
• 1/4 cup olive oil
• 1/4 teaspoon coarsely ground black pepper
• 4 boneless, skinless, chicken breasts, pounded thinly
• salt
• 1/2 pound arugula
• 2 ripe beefsteak tomatoes, diced
  
• 1 small red onion, peeled, halved and thinly sliced
• 2 tablespoons red wine vinegar
• Lemon halves, for garnish

Directions *
1. Whisk together lemon juice, shallot, olive oil, and black pepper in a large baking dish
2. Add the chicken, turning each piece to coat and marinate in the refrigerator for 30 minutes
3. Preheat the grill to high.
4. Remove chicken from the marinade, season with salt on both sides
5. Grill chicken for 2-3 minutes per side or until golden brown and cooked through
6. Combine arugula, tomatoes, and onion in a large bowl and toss with the vinegar and oil, then season with salt and pepper to taste.

*Recipe taken from Food Network's website

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