Bruschetta with Chicken, Herbed Tomatoes and Arugula

Ingredients

• 4 slices (1/2-inch thick) Ciabatta bread
• 2 tablespoons olive oil plus additional for brushing
• 1/4 cup grated Parmesan cheese
• 3 tablespoons light mayonnaise
• 2 teaspoons Dijon-style mustard
• 1 teaspoon grated lemon peel
• 4 boneless, skinless chicken tenders
• 2 plum tomatoes, each cut into 4 rounds
• Dried thyme leaves
• 4 cups DOLE® Arugula, lightly packed
• 4 teaspoons fresh lemon juice
• 1/8 teaspoon salt
• 1/8 teaspoon ground black pepper
• 2 garlic cloves, cut in half lengthwise

Instructions

• Brush both sides of bread with oil; place on small baking sheet sprayed with cooking spray.
• Stir together Parmesan cheese, mayonnaise, mustard and peel, in small bowl.
• Place chicken tenders between two pieces of plastic wrap and lightly pound until 1/4-inch thick. Remove plastic wrap and coat chicken with 2 tablespoons Parmesan sauce and place on a large baking sheet.
• Place tomato rounds on baking sheet next to chicken, brush with oil and lightly sprinkle with thyme, to taste.
• Toss arugula with remaining 2 tablespoons olive oil, lemon juice, salt and pepper. Arrange on baking sheet in a single layer, next to chicken and tomatoes.
• Place oven rack so that baking sheet is 4 inches from heat. Heat broiler and place baking sheet on rack. Broil bread for about 2 minutes, turn and broil until golden, about 2 additional minutes. Remove bread from pan. Continue broiling 2 to 4 minutes more or until arugula is wilted and has brown spots, chicken is no longer pink in center and tomato is lightly browned. Remove baking sheet from broiler.
• Rub toast with cut side of garlic. Top with arugula, chicken, tomato and a dollop of sauce.