Australian Grilled Chicken

Serves 6

Ingredients

• ¼ cup (50 mL) balsamic vinegar
• 3 cloves garlic, crushed
• ¼ cup (50 mL) olive oil
• ¼ tsp (1 mL) salt
• ¼ tsp (1 mL) freshly ground black pepper
• 6 boneless skinless chicken breasts
• 3 small limes, halved
• 4 to 6 cups (1 to 1.5 L) fresh arugula, washed and dried
• Extra virgin olive oil
• 3 tbsp (45 mL) balsamic vinegar
• Shallow glass or ceramic baking dish

Directions

1. Preheat grill to medium-high.
2. In a small bowl, combine balsamic vinegar, garlic, olive oil, salt and pepper. Whisk to blend ingredients.
3. Lay chicken breasts on large sheet of waxed paper. Cover with another sheet of waxed paper and, using a kitchen mallet, gently pound chicken breasts until they have a uniform thickness of about ¼ inch (5 mm). (The thinner they are, the faster they will cook.)
4. Place chicken in baking dish and cover with marinade. Turn chicken over a few times; cover with plastic wrap. Allow to sit at room temperature for about 5 minutes.
5. Remove chicken from marinade. Grill for 3 to 5 minutes per side, depending on thickness. Use tongs to turn chicken breasts. Do not overcook or breasts will be dry.
6. Place lime halves on grill, cut side down, to cook and caramelize slightly. Arrange arugula on individual serving plates; drizzle with extra virgin olive oil. Transfer cooked chicken to cutting board; cut into thick diagonal slices. Remove limes from grill.
7. Arrange cooked chicken on greens. Drizzle with balsamic vinegar. Serve with grilled limes alongside.