1/3 cup dry white wine (can sub white wine vinegar)
2 large organic pastured chicken breast (approximately 1 1/4 pounds)
good quality balsamic vinegar
1/4 cup parmesan cheese strips. Use a vegetable peeler.
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.
Sprinkle both sides of chicken with red pepper flakes, remaining 1/4 teaspoon salt and remaining 1/4 teaspoon pepper.
Slice each breast in half vertically. Pro tip: Cut chicken while partially defrosted to to make it easier. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap or in a plastic baggie and pound each piece to 1/4-inch thickness using a meat mallet. Have fun while pounding!
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.
Add halved tomatoes and dry white wine to pan. Can also use another small pan. Cook for 2 minutes or until the liquid almost evaporates reducing the heat to low if it’s beginning to boil. You want a light simmer.
On a platter, top chicken breasts with dressed arugula and tomatoes. Sprinkle with parmesan cheese and drizzle with balsamic vinegar.