Grilled Lemon Chicken Paillard

Prepare the chicken:

1. Combine the lemon juice with the mustard, garlic, olive oil, salt, and pepper. Add the chicken and toss to coat. Cover and refrigerate for at least 4 hours. Take out of the refrigerator 30 minutes before grilling so it comes to room temperature.
2. Heat grill to medium high heat. Grill chicken for 4 minutes on each side until fully cooked.
3. Remove from the grill and rest.

Prepare arugula:

1. While the grilled chicken is resting, toss the arugula in a large bowl with olive oil, a small squeeze of lemon juice, salt, and pepper.

Prepare the Cherry Tomato Anchovy Butter:

1. Place the butter in a medium sauté pan over medium high heat. Once melted, add the anchovy and tomatoes, optional salt and pepper and cook until the tomatoes release their juices, about 1 minute. Squeeze in fresh lemon juice and chopped parsley.

To assemble:

1. Arrange a large handful of arugula on each dinner plate and top with the grilled chicken. Add another handful of arugula over the top and spoon on the cherry tomatoes, California avocados, and thinly shaved parmesan.

Serving Suggestion: Substitute the arugula for spinach or spring mix and to add color, use various colored cherry tomatoes.

Beverage Pairing: Dry white wine.