Pizzette-Style Chicken Paillard - Rachael Ray

INGREDIENTS

chicken breasts (6-8 ounces each), butterflied then pounded very thin (1/8-1/4-inch thick)

1 tbsp

Olive oil, for drizzling, plus

Salt and pepper

1 tsp

granulated garlic

1 tsp

granulated onion

1 tsp

fennel seed

1/2 tsp

red pepper flakes

2 tbsp

fresh thyme, chopped

2 cloves

garlic, thinly sliced

1 1/2 pints

grape or cherry tomatoes, halved

fat handful of basil leaves

1 lb

ball fresh mozzarella, very thinly sliced or shredded on fat toothed box grater

Arugula or baby kale, for garnish

Parmigiano Reggiano cheese, for garnish