Your new favorite salad!!

Chicken Paillard with Figs, Pancetta, Arugula and Goat Cheese

I saw a photo of this in my Tyler's Ultimate cookbook and I had to put it on this weeks menu!! changed it slightly, the original has tarragon, blue cheese and sherry vinegar. Don't let the name fool you! This is not a scary or confusing or complicated dish. Chicken Paillard in laymen's terms: pound the heck out of boneless skinless chicken breasts, then pan fry them. It's a dinner you can easily make in less then 30 minutes. It's great for guests too, as it looks and tastes gourmet, but is a breeze to make.

This recipe for 2 large salads

Ingredients:

2 boneless skinless chicken breasts

10 figs, sliced in half

1/4 crumbed goat cheese

2 x-large handfuls baby arugula

1 package (4 slices) pancetta

2 tablespoons honey

1/4 cup olive oil

1 shallot chopped

@ least 1 tablespoon Marsala

Juice of 1/2 lemon

4 fresh sage leaves, chopped

salt

pepper

Start by mixing honey, olive oil, shallot, lemon juice, sage, salt and pepper in a small bowl. reserve for later.

In a pan over medium heat add pancetta. Fry for a few minutes until pieces have browned and are crispy. While the pancetta is cooking, lay chicken breasts on cutting board between a few layers of plastic wrap. Pound the chicken breasts until they are thin, have widened, and are flat. The key to chicken paillard is making sure the slices are thin so they cook quickly and evenly. Once they are thinned out, salt and pepper the breasts.

Remove the pancetta from the pan when its crispy and drain oils on paper towels. Drizzle a few tablespoons (2ish) of olive oil into the pan with the pancetta drippings. Fry the chicken breasts at the same time, a few minutes on each side in the pan. Once cooked, place on paper towels with pancetta.

Pour the dressing mixture into the pan, scraping bits from the bottom. After one minutes add a drizzle of marsala. Let cook for 1-2 minutes over heat.

Place arugula on plates or in bowls. Salt and pepper the greens. Place chicken and pancetta on top. Arrange figs. Drizzle dressing over the salad. Crumble goat cheese. SO GOOD!