4 chicken cutlets (cut into strips)
1 lb. fresh arugula (washed and drained well)
1 yellow, 1 red and 1 green bell pepper (sliced and seeds removed)
1 clove of garlic (chopped)
3 tbs. olive oil
2 tbs. balsamic vinegar
salt and pepper
1. Salt and pepper cutlets.
2. In a large skillet, put 2 tbs. of olive oil. Brown garlic. Add chicken cutlet strips. Cook on both sides for at least 2 minutes each. Add balsamic vinegar.
3. Continue cooking and add sliced peppers. Add 1 tbs. of olive oil (if needed for peppers to cook) Cook for an additional 3 minutes so peppers cook slightly.
4. Put arugula in a bowl. Pour chicken mixture on top and serve.
Can be served cold also.