INGREDIENTS

• 2 tbs Lemon Zest
• 3 tbs Lemon Juice
• 3 tbs Extra Virgin Olive Oil
• 2 Garlic Clove (crushed)
• 1/8 tsp Red Pepper Flakes
• 1/2 tsp Sea Salt & Black Pepper (each)
• 4 cups Arugula
• 1 Natural Olive Oil Cooking Spray
• 1 cup Cherry Tomatoes (halved)
• 1/3 cup Dry White Wine
• 2 Chicken Breast (approximately 1 1/4 pounds)

INSTRUCTIONS

1. Combine lemon zest, juice, oil, and garlic in a large bowl. Sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Add arugula; toss well.
2. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/4-inch thickness using a meat mallet. Sprinkle both sides of the chicken with red pepper flakes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
3. Heat a grill pan or a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add chicken, and cook for 4 minutes on each side or until done. Remove chicken from pan, and keep warm.
4. Add halved tomatoes and dry white wine to the pan. Cook for 2 minutes or until the liquid almost evaporates. Top chicken breasts with arugula and tomatoes.

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