Grilled Chicken Paillard with Arugula and Shaved Pecorino

This recipe is one of the simplest but most satisfying in this book, especially for anyone trying to watch their “summer figure.” I am a big fan of pounding chicken breasts out thin, not only because they cook more evenly and are more tender, but also because it makes me feel like I’m getting a bigger portion. I know, it’s all in my head, but nonetheless it works. This makes a perfect lunch, or you can serve it to company at dinner on a platter with the salad piled high on top.