Chicken Paillards with Sun-Dried Tomato Puree over Arugula

Ingredients

• 1/2 cup dry-packed sun-dried tomatoes
• 3/4 cup freshly squeezed orange juice
• 1/2 cup raw cashews
• 2 cloves garlic
• minced
• 1 tablespoon fresh thyme leaves
• 1/2 cup olive oil
• 1 teaspoon balsamic vinegar
• 1 pound arugula leaves
• 2 skinless
• boneless chicken breasts
• rinsed and patted dry
• Salt and freshly ground black pepper

Instructions

1. Soak the tomatoes in the orange juice for 2 hours.
2. Drain, reserving the juice, and set aside.
3. Meanwhile, soak the cashews in water to cover for 1 hour.
4. Drain.
5. Put the cashews, garlic, and thyme in a food processor and coarsely grind.
6. Add the tomatoes and puree.
7. Add the orange juice and process.
8. With the machine running, pour in 3 tablespoons of the olive oil.
9. To make the dressing, in a large bowl, whisk 1 tablespoon of the puree with the vinegar and 2 tablespoons of the olive oil.
10. Set aside.
11. Slice the chicken breasts in half widthwise to make 4 thin fillets.
12. Lay the fillets between 2 slices of parchment paper and pound with a mallet or the bottom of a heavy pan until 1/4 inch thick.
13. Season with salt and pepper and spread a thin layer of puree on each side.
14. Heat a saute pan over high heat and add the remaining 3 tablespoons oil.
15. Working in batches, sear the paillards for 2 to 3 minutes per side.
16. They should be removed from the heat when the center just turns opaque.
17. Deglaze the pan with 1/4 cup water.
18. Bring the liquid to a boil and whisk to make a sauce.
19. Add a little puree to thicken if needed.
20. To serve, toss the arugula with the dressing and divide among four plates.
21. Place a piece of warm chicken on each pile of arugula and spoon the pan sauce over the top.