Rachael Ray's Paillard "Pizzette" with Summer Pesto, Tomatoes & Arugula

I’ve been making these chicken mini “pizzas” for years. Parents love the simple tomato-basil-mozzarella (a.k.a. margherita style) not only for the kids but for their own waistlines, too. The super-thin cutlets are a high-protein, gluten-free alternative to pizza dough. You can even cook them on the grill.
By Rachael Ray Every Day ,

Photography by Kate Mathis

Recipe by Rachael Ray

4 Servings

Ingredients

Pesto

  • 1 cup (loosely packed) fresh basil leaves

  • 1 cup (packed) fresh flat-leaf parsley leaves

  • 1/2 cup (loosely packed) fresh mint leaves

  • 1/2 cup grated Parmigiano-Reggiano

  • 1/4 cup shelled pistachios (I like Sicilian)

  • Juice of 1 lemon (about 1/4 cup)

  • 2 small cloves garlic, peeled

  • About 1/4 cup EVOO

Pizzette

  • 4 boneless, skinless chicken breasts (6 to 8 oz. each)

  • Salt and pepper

  • 4 tbsp. olive oil

  • 16 oz. fresh mozzarella, thinly sliced

  • 1 pt. cherry tomatoes, halved

  • 2 cups baby arugula

Preparation

1. In a food processor, pulse the herbs, Parm, nuts, lemon juice, and garlic into a thick paste. With the machine running, stream in the EVOO until incorporated.

2. Using a sharp knife, butterfly each chicken breast by cutting horizontally almost all the way through. Open each piece like a book; pound between sheets of plastic wrap until about 1/8 inch thick. Season the chicken with salt and pepper.

3. In a large nonstick griddle or cast-iron skillet, heat 2 tbsp. olive oil, two turns of the pan, over medium-high. Working with 2 pieces at a time, cook the chicken for about 3 minutes. Turn and top with half the pesto and half the mozzarella. Cover the pan with foil and cook until the cheese melts and the chicken is cooked through, about 1 minute. Transfer to plates. Add the remaining 2 tbsp. oil to the skillet and repeat with the remaining chicken, pesto, and mozzarella.

4. Top each pizzette with the tomatoes and arugula.

Nutrition Information

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