4 boneless and skinless chicken breasts, pounded flat
10 ounces arugula
4 cloves garlic, minced
2 large tomatoes, diced
olive oil, for cooking
3 lemons (2 juiced and 1 quartered for garnish)
1 small block Parmesan cheese for shaving
sea salt to taste
fresh ground pepper to taste
1 tablespoon unsalted butter
Preheat a large sauté pan over medium-high heat.
Lightly season the pounded chicken breasts with salt and pepper.
Add 1 tablespoon of olive oil to the preheated sauté pan.
Carefully add the seasoned chicken to the sauté pan and cook for two minutes on each side until the chicken is completely cooked throughout and golden brown.
Remove cooked chicken from pan and turn down heat slightly.
Add garlic and tomato to the pan and cook for two minutes.
Add lemon juice, arugula and butter to the tomato mixture.
Let the mixture cook just enough to wilt the arugula.
Spoon the tomato-arugula mixture evenly onto four plates and top each with the cooked chicken.
Using a vegetable peeler, shave the parmesan cheese on top of the dish and garnish with lemon wedges.