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Chicken Paillard White “Pizzette” with Spinach & Arugula Salad

Rachael Ray
  • minutes
  • Serves 4

INGREDIENTS

4

Chicken breasts, boneless skinless

2 cups

Arugula

4 cups

Baby spinach

1/4 cup

Flat-leaf parsley, fresh

1

large clove Garlic

1

Lemon, small

1

Salt and pepper

2 tbsp

Olive oil

3/4 lb

Mozzarella, fresh

1/4 cup

Parmigiano-reggiano, grated

1 1/2 cups

Ricotta, fresh

EVOO, for drizzling