Heat 1/4 cup of olive oil in a large nonstick skillet big enough to hold 2 pieces of chicken in a single layer. Cook for about 4 minutes on the first side, or until evenly browned and crisp. Flip and cook for an additional 2 or 3 minutes, or until the other side is browned and crisp and the chicken is firm to the touch. Wipe out the skillet and repeat with the remaining 1/4 cup of olive oil and the remaining 2 pieces of chicken.
Serve with Slow-roasted Cherry Tomatoes & Arugula
For the Slow-roasted Cherry tomatoes & Arugula:
Place tomatoes in a small baking pan and drizzle with 1 tablespoon of the olive oil and a pinch of salt. Roast for 45 minutes, stirring occasionally, until they’re split and blistered and super sweet.
While the chicken is cooking, toss the arugula with the remaining tablespoon of olive oil, the vinegar, and a pinch of salt. Fold the tomatoes into the arugula.
Place one piece of chicken on each of four dinner plates and mound a handful of arugula on each piece, making sure everyone gets plenty of tomatoes.