Caprese Chicken with Marinated Tomatoes

Directions

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

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.