1 lb. Chicken breast cut into cubes
2 Bunches of arugula
½ cup of Extra Virgin Olive Oil
½ cup butter
Slices of bread toasted in the oven
Emilio Balsamic Vinegar of Modena
A handful of flour
Salt
on a Bed of Arugula with Toasted Crostini
1 lb. Chicken breast cut into cubes
2 Bunches of arugula
½ cup of Extra Virgin Olive Oil
½ cup butter
Slices of bread toasted in the oven
Emilio Balsamic Vinegar of Modena
A handful of flour
Salt
Cut the chicken breast into small pieces. In a pan put oil and butter and fry over high heat.
Add the chicken breast dipped in flour and cook over high heat for about 2 minutes.
Lower the heat and cook for another 3-4 minutes. When cooked, add in the Emilio Balsamic Vinegar of Modena and keep the heat for about 30 seconds on a high flame.
Serve by placing the chicken on a bed of the arugula previously prepared. Garnish with toasted bread and serve hot.