Chicken Paillard With Grilled Tiramisu

Megan Mitchell takes a houseboat out on Seattle's Lake Union to grill up a delicious chicken and fig dish, and a grilled take on the classic Italian tiramisu.


  • 2 boneless skinless chicken breasts
  • Kosher salt and freshly ground black pepper
  • 3 slices of bacon
  • Extra virgin olive oil
  • 2 ounces goat cheese, crumbled
  • 2 cups of arugula
  • 4 figs, halved


  1. Place chicken breasts between 2 layers of plastic wrap and pound thin, about 1/2 inch thick. Season chicken on both sides with salt, pepper and oil.
  2. Grill chicken for 4 to 5 minutes on each side. Remove chicken and let it rest. Meanwhile lay bacon directly on grill. Let cook until the fat is rendered, 3 to 4 minutes. Drain on paper towels. Chop bacon and reserve.
  3. Slice figs and place cut side down on grill. Cook just until caramelized on one side then flip. In a small bowl, add your arugula, goat cheese, 4 tablespoons of vinaigrette and toss.
  4. To serve, arrange the chicken on a platter. Mound arugula salad on each breast. Sprinkle with salt and fresh ground pepper.