Ingredients Jump to Instructions ↓

  1. 1 pound thin chicken cutlets

  2. 1 1/2 tablespoons chopped fresh thyme, divided

  3. 6 tablespoons olive oil, divided

  4. 2 garlic cloves, finely chopped

  5. 3 tablespoons balsamic vinegar

  6. 8 1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls

  7. 1/2 red onion, thinly sliced

  8. 1 bunch arugula

Instructions Jump to Ingredients ↑

  1. Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate. Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute. Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.


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