“Paillards” means that you’ve pounded the chicken breasts to make them tender and thin. They also cook quickly. My husband found the original recipe in Sunset magazine and we tweaked it a tad – it was terrific:

1  tsp each, salt and pepper

2   Tbsp. plus ½ tsp. chopped fresh rosemary

1 ½ Tbsp. avocado oil

4   boneless, skinless chicken breasts

6  strips of cooked bacon, crumbled

½  cup finely chopped shallots

½  cup dried cranberries

½  cup Viognier or other fruity, dry white wine

8   oz arugula, ends trimmed
Preheat broiler with rack set 3 inches from heat. Combine salt and pepper and 2 Tbsp. of rosemary with the oil and rub it over the chicken breast, and some on a baking sheet.

Cook the bacon, save the fat in the pan.

Broil the chicken until just cooked through, turning once, about 8 minutes total. Remove from heat and cover with foil to keep warm.

Meanwhile, cook shallots in the bacon grease, about 6 minutes. Add dried cranberries and wine to pan, stirring occasionally for a couple of minutes until about 3 Tbsp of liquid is left. Stir in remaining ½ tsp. of rosemary, plus a bit more salt and pepper.

Remove from heat and add arugula and bacon. Toss very gently to coat. The arugula will get a bit warm, but you do not want to “cook” it.

Transfer salad to a platter and arrange chicken paillards on top.