Bread with Chicken Breast and Arugula
Rinse the chicken, pat dry and saute in hot oil for 6-8 minutes in a frying pan until golden brown on both sides. Set aside.
Rinse the arugula and watercress, spin dry, trim and pluck into small pieces as necessary. Cut the bread horizontally and cover with half of the lettuce. Cut the chicken breasts into slices, season with salt and pepper and place on the lettuce. Add pesto and tapenade to taste. Sprinkle with cheese. Add the remaining lettuce on the chicken and place the other half of the bread.