two 5 - 6-ounce boneless skinless chicken cutlets (see procedure below)
1 Tbs olive oil for sauteing chicken
approx. 1 /4 cup basil pesto
4 thin slices fresh mozzarella cheese
approx. 3 cups baby arugula or rough chopped mature arugula
approx. 1 cup thinly sliced cucumber
approx. 1 1/2 cups chopped tomatoes
2-3 Tbs extra virgin olive oil
1-2 Tbs lemon juice
2 Tbs basil pesto
approx. 2 slices whole grain country bread, cubed
For two servings add about 2 - 3 cups baby arugula to a mixing bowl and add as much thinly sliced cucumber as you like and add a little more sliced tomato than that to the bowl.
Add a couple Tbs extra virgin olive oil and a good squeeze of lemon juice, add a dollop of basil pesto and toss to combine.
Then fold in as many cubed pieces of whole grain bread as you like.
Set the salad aside and also take a minute to cut four thin slices of fresh mozzarella cheese.
Pound the two boneless skinless chicken breasts between two sheets of plastic wrap until they're 1/4 - 1/2 inch thick.
Saute the chicken in a large nonstick pan on medium high heat in a little olive oil.
Once the chicken is about halfway done, flip it over, add a layer of basil pesto to each chicken breast and top each one with a couple of slices of fresh mozzarella cheese and put a lid on top to help finish cooking the chicken and melt the cheese.
And, when the chicken is cooked to your liking, serve it with the salad right over the top and spoon any pan juices around the plate.
It's always a good idea to handle the vegetables and assemble the salad before handling the raw chicken.
Be super careful adding pesto to chicken making sure you're not touching the chicken with the pesto spoon and then contaminating the basil pesto by placing the spoon back into the pesto container.