¼ cup fresh lemon juice
Zest from one lemon
¼ cup fresh oregano, chopped
2 tablespoons fresh garlic, chopped
Salt and fresh pepper
½ cup Olive Oil
8 boneless chicken breasts
1 package Arugula
1 lobe sliced Mozzarella
3 large sliced tomatoes
Mix together lemon juice, zest, oregano, garlic, and olive oil in a large baking dish.
Cut the bottom 3 inches of each breast off and pound with a mallet to ½ inch pieces. For the top pieces of chicken cut them in half into two equal pieces. Pound them into ½ inch pieces. So each breast will yield three pieces pounded to ½ inch thickness. Season all of the chicken well with salt and pepper. Add chicken to the lemon juice mixture. Mix very well, it should be well coated and very juicy looking. This can be done in the morning for a nighttime affair or even a few hours ahead as well.
Preheat all burners on high, and then adjust the heat to moderately high. Grill chicken breasts for 3-5 minutes per side, max. It is very thin so it will cook quickly. And generally the second side will cook faster than the first. Arrange arugula on a large platter and transfer cooked chicken to platter with arugula. Serve the sliced tomatoes and mozzarella on a separate platter arranged individually, drizzled with olive oil, salt and pepper.
*The same recipe can be used with Extra Large Shrimp, cook them on medium high for 4-6 minutes.