4 servings
Ingredients
- 4 chicken cutlets
- 3 cups arugula
- 3 tomatoes, diced
- 1 1/2 cups shredded mozzarella cheese
- 1 1/2 tablespoons olive oil
- salt
- pepper
Directions
Heat grill pan to medium high heat. (If you have a cast iron skillet, use it instead of the grill pan). Add 1 tablespoon olive oil. Season both sides of chicken with salt and pepper.
Add chicken to stove. Cook 3-4 minutes each side, until done. (The chicken will be done when an internal temperature of 165 degrees is reached. The chicken should not be pink inside).
When chicken is almost done, add 1 cup of water around chicken to make chicken broth. (Slowly add water to pan, as it may splatter). Add mozzarella evenly on top of chicken so it melts.
While chicken is cooking, in a medium bowl, mix arugula, tomatoes, salt, pepper and 1/2 tablespoon of olive oil.
Place chicken on plate. Top with some of the chicken broth. Top with arugula mixture.
This is my original recipe.
Serve this chicken dish with pasta or rice.
Nicole Flips for Food 