Chicken Scaloppine with Arugula, Lemon, and Parmesan

Preparation

1. 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.

2. 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