Ingredients
- 4 Organic skinless, boneless chicken breasts (about 1.5 to 2 lbs)
- 1/4-1/2 cup thinly sliced packed fresh basil leaves
- 1 lb ripe tomatoes (plum, beefsteak, whatever looks fresh and preferably local) diced into 1/2 inch cubes.
- 4-6 cups baby arugula or spinach or a combination of both-washed and air or spun dry
- 5-6 tablespoons extra virgin olive oil
- 2.5 tablespoons balsamic vinegar
- 1-2 cloves garlic finely chopped
- Sea salt and freshly ground black pepper to taste
Servings:
Instructions
- Wash and pat dry chicken breasts and season with salt and pepper.
- Heat 2 T of the oil in large skillet over medium-high heat until just shimmering.
- Cook chicken on one side for 8-10 minutes (depending on how thick breasts are) until golden-brown then flip and continue to cook on other side another 8-10 minutes, scraping together any brown bits. (Add a little extra olive oil if needed and cook a few minutes longer if needed at a medium heat–always check to make sure chicken is cooked thoroughly!)
- As the chicken is cooking: In a medium size bowl, combine tomatoes, basil, garlic, vinegar, 3 Tbs oil and about 1/4 tsp salt and pepper (to taste)
- Let the chicken cool a few minutes then slice into 2 inch strips (or you can serve the breasts whole, whatever you fancy!)
- On a large platter make a bed with the arugula or spinach mixture
- Arrange the chicken on top and spoon on the tomato mixture and drizzle the juice over all.
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