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For the Chicken Paillards; place one breast at a time into a zippered freezer bag. With the flat side of a meat mallet or a heavy small, pan pound chicken and flatten to ¼ inch thickness. Preheat grill to medium-high. Season with lemon-pepper on both sides and drizzle with olive oil.

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Remove from the plastic and place in a glass baking dish and add the reserved marinade. Allow to sit at room temperature for 30-60 minutes. Make the Greek salad topping. In a medium bowl, combine the cucumbers, tomatoes, onion, kalamata olives and toss with the reserved 2 Tablespoons of dressing.

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Heat the remaining 2 tablespoons olive oil in a large saute pan over high heat. Add the chicken breasts to the pan and cook, turning once, until cooked through and golden brown on both sides.

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Whisk together lemon juice, shallot, olive oil and black pepper in a large baking dish. Add the chicken, turn to coat and marinate in the refrigerator for 30 minutes.

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Add the lemon juice and chicken stock and return the heat to medium-high. Bring to a simmer while deglazing the pan, gently scraping the brown bits from the bottom. Simmer until the sauce reduces by 1/2 and slightly thickens about 3-4 minutes. Stir in the remaining 4 tablespoons butter and cook just until melted.

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Cook the chicken: Preheat an outdoor grill for high heat and lightly oil the grate, or heat a skillet over high heat. Remove chicken from marinade; discard remaining marinade. Season chicken with remaining 1/4 teaspoon each salt and pepper. Cook chicken on the preheated grill until golden brown and just cooked through, 2 to 3 minutes per side.

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Take your time with this, allow the chicken to turn golden brown and get a good crust on the surface. While the chicken is cooking whisk together the vinaigrette. Step 3. Sear. Once fully cooked, remove the chicken from the pan and turn off the heat. Let the skillet cool down for 2-3 minutes then pour in the vinaigrette.

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Prepare a grill for medium-high heat, about 375 degrees F. Alternatively, heat a grill pan over medium heat. Meanwhile, place 1 chicken breast in a large resealable bag.

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Heat the grill to medium. In the meantime, prepare the salad dressing. Cut the garlic clove in half and rub the inside of a medium bowl with the cut side of the garlic. Add the garlic to the bowl. To the bowl, add 3 Tablespoons lemon juice, Dijon mustard, ½ teaspoon sea salt, and black pepper to taste. Whisk to combine.

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Add the chicken and turn to coat. Cover and refrigerate for at least a half hour and up to 4 hours. Heat the grill to medium-high (about 400ºF) Remove the chicken from the marinade, season it with a little salt and grill it for 2-3 minutes per side, until cooked through.

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Step 1. Mix the marinade. Mix the marinade ingredients in a small bowl or jar. Then place the pieces of chicken into a shallow dish and pour half of the lemon marinade mixture over the top. Marinate in the refrigerator for at least 30 minutes. Step 2. Add the mustard and honey.

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Turn heat down to medium to cook second side and cook until firm and cooked through, about 2 minutes - remove to a clean plate. Cooking time depends on the thickness of the chicken. Repeat with the rest of the chicken, cleaning the pan when necessary. Sprinkle the tops of the chicken with salt if desired.

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Set the flattened chicken breast (paillard) aside and repeat with the remaining 3 breasts. Season each paillard on both sides with 1/2 teaspoon of the kosher salt, 1/4 teaspoon black pepper, and 1/2 teaspoon garlic powder. Place 1/3 cup all-purpose flour in a pie plate or large, deep plate. Dredge 1 paillard in the flour until evenly coated.

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Preparation 1. Place a chicken breast between 2 sheets of plastic wrap and use a flat meat pounder/tenderizer or heavy skillet to flatten to an even 1/2-inch thick (being careful not to tear).

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Heat pan over medium heat. Add oil (or oil and butter). Add chicken, cooking just one paillard or two if your pan is large enough. Cook until golden. Turn and cook on the other side for the same amount of time. Once the paillard is cooked, deglaze the pan with stock or wine and some butter to make a quick pan sauce.

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In a large bowl, whisk the lemon zest and juice, mustard and 2 tablespoons oil until combined; season with salt and pepper to taste. Add the arugula to the bowl and toss to evenly coat. Put a.