Grilled Chicken with Arugula, Olives & Tomatoes | Katie Layman's Recipe

Miss Colorado, Katie Lucille Layman, submitted this recipe for Grilled Chicken with Arugula with Black Olives and Tomatoes.

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INGREDIENTS

4 boneless, skinless chicken breasts (about 1 1/2 pounds) Extra-virgin olive oil 1 lemon, cut in half Salt Freshly ground black pepper 2 large, ripe tomatoes, cored and diced 1 bunch arugula, stemmed, and torn into small pieces 1/4 cup chopped red onion 1/2 cup pitted black olives

PREPARATION:

1. Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin.
2. Put them in a shallow bowl; add enough olive oil to cover (1/2 to 3/4) cup), the juice of 1/2 lemon, and salt and pepper, and refrigerate for 20 to 30 minutes.
3. Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
4. Stir together the tomatoes, arugula, onion, olives, 1/4 cup of olive oil, the juice of the remaining lemon half, and salt and pepper; set aside while you cook the chicken.
5. Fold a few paper towels into a thick square. Blot some oil on the paper towels and then carefully and quickly wipe the ridges of the gill pan or the hot grates of the grill to make a nonstick surface.
6. Remove the chicken from the marinade and season with salt and pepper.
7. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm.
8. Transfer to plates and spoon the tomato mixture over. Serve hot.

This recipe appears in: Midwestern