Saint-Tropez Grilled Chicken from C. S. P. N.

Entered for safe-keeping, found in CSPN Nutrition Action Newsletter June 2011. For a vegetarian version, use grilled vegetables instead of chicken: mushrooms, peppers, eggplant, onion, and zucchini).

• Ready In: 22 mins
• Serves: 4
• Yields: 8 cups

Ingredients

• 3  tablespoons  balsamic vinegar
• 1  tablespoon Dijon mustard
• 1  tablespoon honey or 1  tablespoon  agave syrup
• 2  garlic cloves, minced
• 1 1⁄2 lbs boneless skinless chicken breasts
• 1  cup fresh basil leaf
• 4  cups baby arugula, roughly chopped
• 1⁄4 cup sun-dried tomato packed in oil, roughly chopped

Directions

1. Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan. Bring to a boil and simmer until slightly thickened, 3 to 5 minutes. Set aside.
2. Put the chicken breasts in a heavy plastic bag and pound to an even 1/2" thickness. Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side. Allow to rest for 5 minutes, then slice across the grain. Toss the chicken slices with the cooked marinade.
3. Roughly chop the basil and arugula and toss with the sun-dried tomatoes. Arrange the chicken slices on a platter and top with the basil-arugula mix.