• Preheat oven to 450 degrees. Wash and dry all produce. • Pat chicken* dry with paper towels and season all over with 1 tsp Italian Seasoning (2 tsp for 4 servings), salt, and pepper. (You’ll use the remaining Italian Seasoning in the next step.) • Heat a drizzle of olive oil in a large pan over medium-high heat. Add chicken and cook until browned and cooked though, 3-5 minutes per side. Turn off heat.

• While chicken cooks, cut tomato into 1/2-inch-thick wedges. Dice mozzarella into small cubes. • Place 2 TBSP butter (4 TBSP for 4 servings) in a small microwave-safe bowl; microwave until just softened, 10-15 seconds. • Halve ciabatta; spread cut sides with softened butter. Sprinkle with as much remaining Italian Seasoning as you like; season with salt.

• Place ciabatta cut sides up on a baking sheet. Toast in oven until golden brown, 3-5 minutes. • Meanwhile, in a medium bowl, combine tomato, mozzarella, half the vinegar (all for 4 servings), 2 TBSP olive oil (4 TBSP for 4), salt, and pepper.

• Once chicken is done, toss arugula into bowl with tomato mixture. Season with salt and pepper. • Halve ciabatta crosswise on a diagonal. • Divide chicken, salad, and toast points between plates and serve.