From Fine Cooking’s September 2004 Issue.
-In a large bowl, whisk together the following:
1 clove minced garlic
2 tsp red-wine vinegar
½ tsp Dijon mustard
A pinch of black pepper
-Add 2 TBS olive oil in a steady stream, whisking constantly until the dressing emulsifies.
-Add 3 tomatoes chopped into wedges or 1 pint of Sungold cherry tomatoes cut in half and then set aside.
-Pound 2 boneless skinless chicken breasts between 2 sheets of waxed paper until 1/3 inch thick.
-Season both sides with sea salt and freshly ground black pepper.
-Beat 1 egg in a shallow bowl.
-Spread 1 cup plain breadcrumbs out on a plate.
-Dip the chicken first in the egg, and then in the breadcrumbs.
-Heat 2 TBS butter and 2 tsp olive oil in a skillet over medium-heat and when hot add the chicken breasts.
-Cook until golden brown, about 2 minutes and then cook the other side until brown, another 2 minutes. Drain briefly on a paper towel.
-Leaving the rubber band on the bunch, wash 1-2 bunches of arugula.
-Cut into thin strips and spin dry.
-Put the arugula in with the tomato salad and toss well.
-Place the chicken breast on a plate and top with a tall mound of the salad.