Just adjust the meat portions to Phase II's 3-4 oz.
I have copied this recipe in it's true form in case you want to use it later in phase III.
I will be starting Phase II next Wednesday and this is the first recipe I'm making!
Viva la Poulet!  

A paillard (PI-yahrd) is a piece of meat pounded thin and grilled quickly or sautéed. To make this colorful dish even more striking, use a combination of red and yellow tomatoes.

2 teaspoons grated lemon rind
3 tablespoons fresh lemon juice
2 teaspoons extravirgin olive oil
1 garlic clove, crushed
1/2 teaspoon salt, divided
1/2 teaspoon freshly ground black pepper, divided
4 cups trimmed arugula
4 (6-ounce) skinless, boneless chicken breast halves
Cooking spray
1 cup grape or cherry tomatoes, halved (about 6 ounces)
1/3 cup dry white wine

Combine lemon rind, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula; toss well.
Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle both sides of chicken with remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.

Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.

Add halved tomatoes and dry white wine to pan. Cook for 2 minutes or until the liquid almost evaporates.

Yield: 4 servings (serving size: 1 chicken paillard, 3/4 cup arugula mixture, and 1/4 cup tomato mixture)

CALORIES 239(17% from fat); FAT 4.6g (sat 0.9g,mono 2.2g,poly 0.8g); PROTEIN 40.3g; CHOLESTEROL 99mg; CALCIUM 59mg; SODIUM 416mg; FIBER 1g; IRON 1.8mg; CARBOHYDRATE 4.2g
Cooking Light, APRIL 2006