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Adapted from a recipe from my all time favorite Cooking Light magazine ...
4 Skinless, boneless chicken breast halves, approximately 6 oz. each
1/4 t Salt
1/4 t Pepper
Cooking spray
1/2 C Red cherry tomatoes, halved
1/2 C Yellow cherry tomatoes, halved
1/2 C Orange cherry tomatoes, halved
1/3 C Dry white wine
2 t Grated lemon rind
3 T Fresh lemon juice
6 T Olive oil
1 Garlic clove, crushed
1/4 t Salt
1/4 t Pepper
4 C Arugula, loosely packed
Place each half chicken breast between 2 sheets of heavy-duty plastic wrap ... pound each breast to 1/4 inch thickness using a meat mallet ... sprinkle both sides of each chicken breast with salt and pepper ... spray a large non-stick skillet with cooking spray and place over medium-high heat ... add chicken breast halves and cook for approximately 4 minutes on each side or until done ... remove chicken from skillet and keep warm ... add the halved cherry tomatoes and dry white wine to the skillet and cook for approximately 2 minutes or until the liquid almost evaporates ... set aside and keep warm ... in a non-reactive bowl, combine the lemon rind, lemon juice, olive oil, garlic, salt, and pepper and whisk until blended ... add arugula to a large salad bowl and toss well with the just made dressing ... plate 1 chicken breast and one-quarter of the arugula salad side by side on a large luncheon plate and pour the cherry tomato mixture over both the chicken and the salad on each plate ... serve immediately ...
4 Servings
Clink !
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