Chicken Paillard White “Pizzette” with Spinach & Arugula Salad

You won't miss the crust with this high-protein "pizza."
chicken paillard white pizzette with spinach arugula salad

Recipe by Rachael Ray

  • 4Servings


  • 4 boneless, skinless chicken breasts (6 to 8 oz. each), tenders removed
  • Salt and pepper
  • 2 tbsp. olive oil
  • About 1 1/2 cups fresh ricotta
  • 1/4 cup (a small handful) fresh flat-leaf parsley, chopped
  • 1/4 cup (a small handful) grated Parmigiano-Reggiano, plus more shaved for the salad
  • 1 large clove garlic, grated or finely chopped
  • EVOO, for drizzling
  • 3 ⁄4 lb. fresh mozzarella, thinly sliced or coarsely grated
  • 4 cups baby spinach
  • 2 cups arugula
  • 1 small lemon, juiced (about 3 tbsp.)


1. Heat a large cast-iron skillet or griddle over medium-high, and preheat the broiler.

2. Working with 1 breast at a time, butterfly the chicken by cutting horizontally with a sharp knife almost all the way through. Open like a book and pound between sheets of plastic to about 1/4 inch thick. Season the chicken with salt and pepper. Add 1 tbsp. oil, one turn of the pan, to the cast-iron skillet. Add 2 chicken breasts and cook until golden and cooked through, 2 to 3 minutes per side; transfer to a foil-lined baking sheet. Repeat with 1 more tbsp. oil, one turn of the pan, and the remaining 2 chicken breasts.

3. In a medium bowl, mix the ricotta, parsley, grated Parm, garlic and a drizzle of EVOO; season with salt. Spread the ricotta mixture thinly over the chicken and top with the mozzarella. Broil until browned and bubbly, about 5 minutes.

4. In a large bowl, toss the spinach and arugula with the shaved Parm curls, lemon juice and a drizzle of EVOO; season with salt.

5. Top pizzettes with a small mound of spinach and arugula salad.