Chicken Breast with Arugula Pesto
Rinse and trim arugula. Finely grate cheese. Toast pine nuts in a dry pan. Remove nuts from pan. Peel and coarsely chop garlic. In a blender, puree arugula with pine nuts and garlic. Stir in cheese and up to 2 tablespoons oil and season with salt and pepper. Rinse chicken, pat dry and season with salt and pepper. Heat sunflower oil in a pan. Add chicken and sauté about 10 minutes.
Halve tomatoes horizontally, drizzle with remaining olive oil and season with salt and pepper. Broil tomatoes, watching carefully, about 5 minutes. (Alternatively, grill tomatoes in a grill pan.) Cut chicken breast into slices and serve with arugula pesto and tomatoes.