Ingredients
1
pound thin chicken cutlets
1
1/2 tbsp chopped fresh thyme, divided
6
tbsp olive oil, divided
2
garlic cloves, finely chopped
8
1/3- to 1/2-inch-thick slices olive bread or 4 crusty sandwich rolls
1/2
red onion, thinly sliced
Directions
1.
Sprinkle chicken on both sides with salt and pepper, then 1 tablespoon thyme. Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add chicken; sauté until golden and cooked through, about 2 minutes per side. Transfer chicken to plate.
2.
Add remaining 4 tablespoons oil and garlic to skillet; stir over medium heat 15 seconds. Add vinegar and remaining 1/2 tablespoon thyme; cook 15 seconds, scraping up browned bits. Return chicken to skillet and toss until heated through, about 1 minute.
3.
Arrange 1 bread slice on each of 4 plates. Top with chicken, onion, and arugula, then drizzle with vinaigrette from skillet. Top with remaining bread.
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