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Under 30 Minutes

Under 30 Minutes

Emeril's Chicken Paillards with Chickpea Relish and Arugula

I really enjoy the spiciness of the arugula in this dish, but you can use another variety of fresh greens, such as baby spinach or a mesclun blend.

  • prep: 15 mins
    total time: 15 mins
  • servings: 4




  • 2 boneless, skinless chicken breast halves (6 to 8 ounces each)
  • 4 tablespoons extra-virgin olive oil, plus more for pan
  • 2 tablespoons fresh lemon juice, plus lemon wedges for serving
  • Coarse salt and ground pepper
  • 1 can (15 ounces) chickpeas, rinsed and drained
  • 1/4 small red onion, thinly sliced crosswise
  • 2 tablespoons chopped fresh basil
  • 1 bunch fresh arugula, tough stems removed


  1. Step 1

    Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.

  2. Step 2

    In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.

  3. Step 3

    In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.

  4. Step 4

    Top chicken with chickpea relish; serve with arugula and lemon wedges.

Everyday Food, April 2009