Boneless chicken breasts cook very quickly when butterflied and pounded thin. Topped with tomatoes, garlic, and basil and served on a bed of arugula, they make a colorful and tasty weeknight supper.
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This is a very simple recipe that can take many variations. I use chicken cutlets because they are fast. I have added avocado to the tomatoes and used green beans instead of salad greens. Always good.
Looked good, so, I grilled chicken breasts. Also, had some fresh green beans I needed to use, so cooked those quickly and tossed with the tomatoes. Great.
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