Grilled Chicken Paillards on Arugula Salad with Bruschetta

Ingredients

• 4 (6 to 8-ounce) boneless
• skinless chicken breast halves
• 5 ounces fresh arugula
• tough stems removed
• washed and spun dry or baby greens
• 3 tablespoons plus 2 teaspoons extra virgin olive oil
• plus more for serving
• 2 1/2 teaspoons fresh lemon juice
• plus more for serving
• 1 1/2 teaspoons salt
• Freshly ground black pepper
• Essence or Creole seasoning
• recipe follows
• 1/4 cup coarsely grated Parmesan
• Bruschetta
• recipe follows

Instructions

No instructions listed