Caprese Chicken with Marinated Tomatoes

Directions

1. 1

   In a bowl, season the sliced tomatoes with sea salt to taste, extra virgin olive oil, fresh garlic, chopped mint, and basil. Set aside on the counter to marinate. Place the bowl over a second bowl filled with ice to keep it cold. (Refer to the video for visual instructions.)

2. 2

   Rub a thin layer of neutral or light oil over the chicken and season it with the fresh chopped garlic and Tutto Italiano seasoning.

3. 3

   Heat olive oil in a skillet over medium-low heat. Add the chicken and cook it on one side for 3-4 minutes. Flip the chicken and immediately spoon pesto over each cutlet, followed by a slice of mozzarella cheese. Allow the chicken to cook through for about 3-4 more minutes.

4. 4

   Meanwhile, plate the arugula and dress it with extra virgin olive oil, lemon juice, sea salt, and Parmesan cheese. Toss to combine.

5. 5

   Once the chicken is done and the cheese is melted, serve the chicken on top of the arugula salad and top it with the marinated tomatoes.