From Fine Cooking’s September 2004 Issue.

-In a large bowl, whisk together the following:

1 clove minced garlic

2 tsp red-wine vinegar

½ tsp Dijon mustard

A pinch of black pepper

-Add 2 TBS olive oil in a steady stream, whisking constantly until the dressing emulsifies.

-Add 3 tomatoes chopped into wedges or 1 pint of Sungold cherry tomatoes cut in half and then set aside.

-Pound 2 boneless skinless chicken breasts between 2 sheets of waxed paper until 1/3 inch thick.

-Season both sides with sea salt and freshly ground black pepper.

-Beat 1 egg in a shallow bowl.

-Spread 1 cup plain breadcrumbs out on a plate.

-Dip the chicken first in the egg, and then in the breadcrumbs.

-Heat 2 TBS butter and 2 tsp olive oil in a skillet over medium-heat and when hot add the chicken breasts.

-Cook until golden brown, about 2 minutes and then cook the other side until brown, another 2 minutes. Drain briefly on a paper towel.

-Leaving the rubber band on the bunch, wash 1-2 bunches of arugula.

-Cut into thin strips and spin dry.

-Put the arugula in with the tomato salad and toss well.

-Place the chicken breast on a plate and top with a tall mound of the salad.