Chicken Paillard with Rosemary Potatoes and Germolata Ingredients: 2 4-ounce boneless skinless chicken breasts 12 ounces Yukon Potatoes, halved 1 sprig Rosemary, stemmed and chopped 4 ounces Arugula 1 Shallot, minced 1 bunch Italian parsley, finely chopped 2 cloves garlic, minced 1 Lemon, zest and juiced 4 tablespoons olive oil Kosher salt, to taste