Chicken Cutlets with Tomatoes and Basil

Boneless chicken breasts cook very quickly when butterflied and pounded thin. Topped with tomatoes, garlic, and basil and served on a bed of arugula, they make a colorful and tasty weeknight supper.

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  1 lb. ripe plum tomatoes (5 medium), seeded and cut into 1/2-inch dice
  
  


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  1/4 cup packed fresh basil leaves, thinly sliced
  
  


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  5 Tbs. extra-virgin olive oil
  
  


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  2-1/2 Tbs. balsamic vinegar
  
  


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  1 medium clove garlic, finely chopped
  
  


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  Kosher salt and freshly ground black pepper
  
  


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  4 boneless, skinless chicken breast halves (about 2 lb.)
  
  


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  4 oz. (4 loosely packed cups) baby arugula
  
  

Position a rack in the center of the oven and heat the oven to 200°F.

In a medium bowl, combine the tomatoes, basil, 3 Tbs. of the oil, the vinegar, garlic, 1/4 tsp. salt, and 1/8 tsp. pepper.

Butterfly each chicken breast by slicing it horizontally almost but not entirely in half so you can open it like a book. Open and pound each breast between two pieces of plastic wrap with a meat mallet or the bottom of a heavy pan until 1/4 inch thick.

Pat the chicken dry and season lightly with salt and pepper. Heat 1 Tbs. of the remaining oil in a 12 inch skillet over medium-high heat until shimmering hot. Cook two of the breasts until golden-brown on one side, 2 to 3 minutes. Flip and continue to cook until just cooked through, about 30 seconds more. Transfer to a rimmed baking sheet and keep warm in the oven. Repeat with the remaining 1 Tbs. oil and chicken.

Divide the arugula among 4 dinner plates. Set the chicken on top, and spoon a generous amount of the tomato mixture and its juice over all.