Cooking Instructions

1. Lay the chicken breasts on a work surface. With a scalloppine pounder or heavy skillet, flatten to 1/2-inch thickness. Season with salt and pepper. Sprinkle with the cheese and bread crumbs on both sides, pressing to adhere.

2. Glaze a large sauté pan, stove-top griddle, or grill pan with oil. Set over high heat. Sear the breasts for about 4 minutes each side in 2 batches if necessary, or until well browned and no longer pink in the center. Press down occasionally with a pancake turner. Remove to a tray. Allow to rest for 5 minutes. Cut into thick diagonal slices.

3. In a large bowl, combine 1/4 cup oil, the lemon juice, and 1/2 teaspoon salt. Whisk. Add the greens, tomatoes, scallions, basil, and chicken. Toss gently.

Note: A paillard is a thinly pounded piece of meat or chicken. It cooks quickly and is usually highly seasoned dut to the larger surface area. To prepare the salad when tomatoes are not in season, replace the basil with 2 teaspoons rubbed dried sage, sprinkling it over the chicken breasts after the salt and pepper. Replace the tomatoes with 1/2 cup recipe-ready sun-dried tomatoes. Add 2 peeled and sliced navel oranges.

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