Marinated Chicken Breast with Arugula Recipe | Valerie Bertinelli | Food Network

Ingredients

• 1/4 cup olive oil
• 1 tablespoon Meyer lemon zest plus 2 tablespoons juice, plus 1 Meyer lemon, halved, for garnish
• 2 tablespoons white wine vinegar
• 1 tablespoon Dijon mustard
• 1 tablespoon chopped fresh tarragon
• 1 teaspoon honey
• Kosher salt and freshly ground black pepper
• 2 boneless skinless chicken breasts, pounded to 1/2-inch thickness
• 2 cups baby arugula
• 1/4 cup shaved Parmesan