To prevent the arugula from wilting, let the chicken cool slightly before serving.

　　

Ingredients

serves 4

　　4 boneless, skinless chicken breast halves (about 6 ounces each)

　　1/2 teaspoon coarse salt

　　Freshly ground pepper

　　Olive oil cooking spray

　　4 teaspoons fresh lemon juice

　　2 tablespoons extra-virgin olive oil

　　8 ounces arugula (about 1 bunch)

　　1 ounce Parmesan cheese, such as Parmigiano-Reggiano

　　4 lemon wedges

　　

Step 1

One at a time, place the chicken breast halves on a cutting board between 2 sheets of plastic wrap. Pound with the flat side of a meat mallet or the bottom of a small, heavy skillet until 1/4 inch thick. Sprinkle each piece all over with 1/8 teaspoon salt; season with pepper.

　　

Step 2

Coat a 12-inch nonstick skillet with cooking spray, and heat over medium heat until hot but not smoking. Put 2 chicken breast halves, smooth sides down, in the pan; they should lie flat without touching. Cook 4 minutes; turn, and cook until no longer pink in the center, 2 to 3 minutes more. Wipe the skillet clean; repeat with the remaining chicken.

　　

Step 3

Whisk together the lemon juice and 4 teaspoons oil in a large bowl. Add the arugula; toss to coat. Divide among 4 plates. Top with a chicken breast half, and drizzle each with 1/2 teaspoon oil. With a vegetable peeler, shave the cheese over the plates, dividing it evenly. Serve with lemon wedges.

　　

Fit to eat recipe

Step 4

(Per serving)

　　

Step 5

Calories: 295

　　

Step 6

Fat: 11g

　　

Step 7

Cholesterol: 103mg

　　

Step 8

Carbohydrate: 6g

　　

Step 9

Sodium: 480mg

　　

Step 10

Protein: 44g

　　

Step 11

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.