Grilled Chicken and Tomato-Basil With Parmesan

 

2 tablespoons extra virgin olive oil

1 to 2 cloves garlic minced, salt to taste

Freshly ground black pepper

10 leaves fresh basil chopped

1 pint cherry tomatoes, halved

Nonstick cooking spray

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

Juice and zest of 1 lemon

8 cups arugula or baby spinach leaves

¼ cup Parmesan cheese shavings

 

 

 
 
 

 

1. In a medium bowl, mix 1 tablespoon of olive oil, garlic, salt, pepper and basil together. Add the cherry tomatoes and toss to combine.

( this can be made in advance and stored in the refrigerator for 1 day)

2. Spray the grill grate with nonstick cooking spray and preheat the grill to medium high.

3. Season the chicken breast with salt and pepper and grill them on both sides until they are cooked though, about 6 to 8 minutes per side.

4. In a large bowl, Wisk the remaining olive oil, lemon juice and zest together. Add the arugula or spinach and toss to combine.

5. Arrange the arugula on 4 dinner plates or on a serving platter. Place the chicken breast on top of the arugula and garnish with the tomato salad and Parmesan shavings.

To shave the Parmesan cheese. I use a potato peeler, works great.

Prep time is about 20 minutes, cooking time 15 minutes.

Serves 4.