Grilled Lemon Chicken Paillard - California Avocados

Ingredients

• Grilled lemon chicken paillard (see below)
• Arugula salad (see below)
• Tomato and anchovy butter (see below)
• 1 ripe, Fresh California Avocado, seeded, peeled and sliced
• Parmesan, shaved for garnish
• For the grilled lemon chicken paillard:
• 1/3 cup freshly squeezed lemon juice
• 2 tsp. Dijon mustard
• 3 cloves garlic, peeled and smashed
• 1/4 cup extra virgin olive oil
• 2 tsp. kosher salt
• 1/4 tsp. coarsely ground fresh black pepper
• 2 8-ounce boneless, skinless, chicken breasts, sliced in half, and pounded thinly
• For the arugula salad:
• 6 cups baby arugula, washed and dried
• 2 Tbsp. extra virgin olive oil
• 2 tsp. lemon juice
• 1/8 tsp. Kosher salt, to taste
• 1/8 tsp. freshly ground black pepper, to taste
• For the cherry tomato anchovy butter:
• 4 Tbsp. butter
• 2 anchovy fillets, salt cured and packed in oil, drained and chopped
• 1 lb. cherry tomatoes, sliced in half
• Juice of half a lemon
• 1 Tbsp. finely chopped parsley