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Place 1 tablespoon of the olive oil and the garlic clove into a small microwave-safe dish. Microwave for about 15 seconds, just to infuse the oil. Discard garlic clove and set oil aside. In a wide shallow bowl combine the breadcrumbs, parmesan cheese, Italian herbs and salt. Using your hands or a pastry brush, coat the chicken cutlets with the garlic-infused olive oil. Then transfer each cutlet to the breadcrumb mixture and dredge until coated on all sides. Heat the remaining tablespoon of olive oil in a large 12-inch nonstick skillet over medium heat. Once hot, add the breaded chicken in an even layer (working in batches if necessary). Cook for about 10 minutes, flipping halfway through, or until the internal cooking temperature reaches 165 degrees. In a large separate bowl combine the arugula, cherry tomatoes, mozzarella and basil leaves. Dress to taste with olive oil and vinegar, then season with salt and pepper. Serve the chicken topped with the arugula salad. Serves 4. This recipe was developed in paid partnership with Heinen’s Grocery Store. Check out the original post here.