Chicken Paillards over Arugula

 Here's a smart way to amp up flavor and bring a taste of summer to the supper table any night.

MAKES: 4 servings

• 5 oz. fresh arugula or baby greens, rinsed and spun dry
• 3 Tbs. + 2 tsp. extra virgin olive oil, divided, plus more for serving
• 2 1/2 tsp. freshly squeezed lemon juice, divided, plus more for serving
• 1 3/4 tsp. salt, divided
• freshly ground black pepper
• 4 (6-8 oz.) boneless, skinless chicken breast halves, pounded to 1/4 in. thickness
• 1/4 c. coarsely grated Parmigiano-Reggiano cheese

1. Preheat grill to high, and lightly coat grate with oil.
2. Mix arugula, 1 Tbs. olive oil, 1 tsp. lemon juice, 1/4 tsp. salt and a pinch of black pepper. Season to taste, and divide among 4 large plates.
3. In a small bowl, combine remaining olive oil, lemon juice, salt and a pinch of black pepper. Rub 3/4 tsp. olive oil over one side of each chicken breast. Season chicken breasts on both sides with 1/4 tsp. salt.
4. Carefully place chicken, oiled side down, on hot grill. Dab remaining olive oil mixture onto chicken. Cook chicken 1-2 min. per side.
5. To serve, place chicken in the center of each salad, and drizzle lightly with additional olive oil and lemon juice. Sprinkle 1 Tbs. cheese on top of each serving.