Chicken Paillard with Mixed Green
2-3 Chicken Breasts (1 breast per person)
Salt and pepper to taste
Creamy Balsamic Vinegar ( Ken's Steak House)
1. Lay the chicken breast on a cutting board and cover with wax paper. Pound the chicken with a meat mallet until 1/4 of inch thin.
2. Season with salt, pepper, and one lemon and grill until browned and fully cooked.
3. Slice the cherry tomatoes in half. Toss the lettuce with the tomatoes, a small amount of olive oil, one lemon, and the creamy balsamic dressing.
4. Place the grilled chicken on a plate and serve with the salad on top. Season with salt and pepper.