Grilled Chicken with Arugula, Black Olives, and Tomatoes

Ingredients

• 1 bunch arugula stemmed
• 0.5 cup olives black pitted
• 4 servings pepper black freshly ground
• 1  optional: lemon cut in half
• 4 servings olive oil extra-virgin
• 0.3 cup onion red chopped
• 4 servings salt 
• 1.5 pounds chicken breasts boneless skinless
• 2 large tomatoes diced cored ripe

Equipment

• bowl
• frying pan
• paper towels
• grill
• rolling pin
• grill pan

Directions

1. Watch how to make this recipe.
2. Place the chicken breasts between 2 pieces of parchment or waxed paper and pound thin with a rolling pin.
3. 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.
5. Place a large grill pan on 2 burners over medium-high heat, or preheat an outdoor gas or charcoal grill.
6. 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.
7. 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.
8. Remove the chicken from the marinade and season with salt and pepper.
9. Lay the chicken on the hot grill and cook 3 to 5 minutes on each side until charred and firm.
10. Transfer to plates and spoon the tomato mixture over.
11. Serve hot.