Kosher salt, to taste
Black pepper, to taste
3 tablespoons Olive oil
2 Garlic cloves, chopped
2 Scallions, cut into 2-inch pieces
1 15-ounces can cannellini beans, drained & rinsed
2 tablespoons Sherry vinegar
1 pint Cherry tomatoes, quartered
1/2 bunch Basil leaves
2 cups Arugula
Place a piece of plastic wrap onto a large cutting board or work surface and place one of the chicken breasts skin-side down on top. Place another piece of plastic over the meat and use a mallet or rolling pin to pound the chicken into a cutlet about 1/4-inch thick. Season with salt and pepper and repeat with the remaining piece of chicken.
Heat a large skillet over medium-high heat and add in 1 tablespoon of olive oil. When hot, add a piece of chicken, skin-side down and cook until crispy, about 3 minutes. Flip the chicken and continue to cook for another 2 to 3 minutes. Set the chicken on a plate and cook the other piece.
Once the chicken is cooked, add the remaining olive oil to the pan and saute the garlic and scallions over medium heat. Season with salt and pepper and add in the beans. Stir to coat and cook just until warmed. Pour in the vinegar to deglaze.
Add the mixture to a large bowl and with the tomatoes and basil. Toss to coat and taste for seasoning. Top each piece of chicken with half the bean mixture and sprinkle the arugula over the top. Serve.
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