Chicken Paillard
*for 2 servings
WHAT TO GRAB:
1 organic chicken breast (large), butterflied into 2 thin pieces
about 1/4 cup flour (whole wheat, almond, coconut, whatever you’d like)
1 egg
Salt, pepper, oregano & garlic powder to taste
Avocado oil
Arugula
Cherry tomatoes
Shaved parmesan
Balsamic glaze (can use balsamic vinegar if not - glaze is sweeter!)
Lemon juice
WHAT TO DO:
Once the chicken breast is cut into 2 pieces, lay on a cutting board w/ plastic wrap over top and pound the chicken until thin.
On a plate, mix together flour, salt, pepper, oregano & garlic powder
In a small bowl, mix 1 egg w/ a splash of water until beaten together
Use a brush and brush the chicken with egg wash
Dip the chicken into flour mixture until coated
Heat a small amount of oil in a large pan (spray works too, just make sure the pan is covered) and cooked the chicken on skillet until done
While the chicken is cooking, mix up cut cherry tomatoes and arugula with lemon juice, parmesan, salt and pepper (optional little bit of oil here)
Once chicken is done, add to salad and top with balsamic glaze
ENJOY :)