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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We have made this at least four time each summer for the past five or more years- we love this recipe, as does everyone who serves it to us. It is super easy. And very, very tasty. This time,I did not have fresh basil so used dried and it was still delicious.
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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