Emeril: Chicken, Bruschetta, Grilled Peaches

June 25, 2004 -- Emeril Lagasse turned out some great new summer recipes on Good Morning America. Try them out at your next summer party.

Grilled Chicken Paillard with Tomato-Cucumber Relish and Bruschetta

• Four 6-ounce boneless, skinless chicken breast halves
• 1 large Creole or other vine-ripened tomato, cored and cut into 1/2-inch dice
• 1 small cucumber, peeled, seeded, and cut into 1/2-inch dice
• 3 tablespoons finely sliced green onions, green tops only
• 3 tablespoons plus 2 teaspoons extra virgin olive oil
• Salt (to taste)
• Freshly ground black pepper
• 2 teaspoons fresh lemon juice
• Emeril's Original Essence, or Creole Seasoning (recipe below)
• 1 bunch fresh arugula, tough stems removed, washed and spun dry
• Bruschetta, recipe below

Emeril's Essence:
• 5 tablespoons sweet paprika
• 1/4 cup salt
• 1/4 cup garlic powder
• 2 tablespoons freshly ground black pepper
• 2 tablespoons onion powder
• 2 tablespoons cayenne
• 2 tablespoons dried oregano
• 2 tablespoons dried thyme

Preheat the grill to high (500 F). Clean the grill while it is heating with a metal wire grill brush and season with a tightly rolled kitchen cloth coated in vegetable or olive oil.

Place each chicken breast half between two sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the outer edges in, gently pound to a thickness of 1/4-inch. Refrigerate, still between the plastic wrap, for 5 minutes.

Combine the tomatoes, cucumbers, green onions, 2 tablespoons of the extra virgin olive oil, and a pinch each of salt and pepper and toss to combine. Set aside.

In a small bowl, combine the 5 teaspoons remaining oil with the lemon juice, 1/4 teaspoon salt, and pinch freshly ground black pepper and stir to blend.