Anything with prosciutto inspires me!
2 boneless chicken breasts, butterflied
1 T. minced parsley
1 T. minced rosemary
2 cloves garlic, minced
1 tomato, seeded and peeled and chopped
Mix together parsley, rosemary, and garlic in a bowl. Salt and pepper the chicken breasts. Spread the herb mixture evenly over one side of the breasts.
Top with prosciutto slices.
Roll up and secure with pins.
Heat the olive oil in a pan. Add the chicken breasts and cook, turning often to brown it well.
Add a splash of white wine and reduce.
Remove to plate and keep warm.
In the same pan, add some minced garlic. Saute until golden. Add the arugula and cook until wilted.
In the meantime, combine the tomato with the lemon juice and salt.
Plate the arugula. Slice the chicken breasts into 1/2 inch slices. Arrange the slices on top of the arugula. Top with the tomatoes and drizzle any pan drippings over everything.