What You'll Need:
2 Chicken Thighs
Bunch of Asparagus
250g of Arugula
½ tbsp Lemon Juice
Grated Skin of 1/2 Lemon
Garlic to taste
½ teaspoon Chili Pepper
2 tbsp Virgin Olive Oil
Salt and Pepper
1 cup of Grated Parmesan Cheese
Clean the chicken, wipe dry and generously rub with salt and pepper and chicken seasoning. Set aside until ready to cook.
Wash the arugula.
Add arugula, garlic, grated lemon, lemon juice, 2 tbsp olive oil, chili pepper and salt to a food processor and blend well. When ready put in a small saucepan, let simmer (on a very low fire) and make sure it is not boiling and then keep warm.
Blanch them in hot water for 2 to 3 min. Then immediately put in ice-cold water to stop from cooking further. Drain and keep aside.
The Parmesan Crisps:
Heat up your panini press and lay thin groups of grated parmesan cheese. Cook until brown then set aside.
The Final Step:
While waiting for your parmesan crisp to finish cooking, heat the pan with some olive oil and sear your chicken. Add a squeeze of lemon juice while cooking the chicken (to keep the chicken moist). When the chicken is almost done, quickly sear the asparagus in the same pan.
Finally, arrange the chicken and asparagus on individual plates, topped with sauce and a parmesan crisp.
Voila! Your meal is ready.