Directions:
- Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Sauté until cooked through, about 5 minutes per side. Transfer to plate. Sprinkle pineapple with salt and generously with pepper on both sides. Add to same skillet and sauté until lightly browned, about 1 minute per side.
- Transfer to plate with chicken. Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.
- Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange 2 pineapple slices on each plate. Pour pan juices over salads and serve.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 365.13 Kcal (1529 kJ) | ||
| Calories from fat | 173.09 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.23g | 30% | |
|---|---|---|---|
| Cholesterol | 100.36mg | 33% | |
| Sodium | 553.06mg | 23% | |
| Potassium | 620.24mg | 13% | |
| Total Carbs | 11.41g | 4% | |
| Sugars | 8.13g | 33% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 34.98g | 70% | |
| Vitamin C | 5.9mg | 10% | |
| Iron | 0.3mg | 2% | |
| Calcium | 38.4mg | 4% | |
| Amount Per 100 g | |||
| Calories | 131.81 Kcal (552 kJ) | ||
| Calories from fat | 62.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.94g | 30% | |
|---|---|---|---|
| Cholesterol | 36.23mg | 33% | |
| Sodium | 199.65mg | 23% | |
| Potassium | 223.9mg | 13% | |
| Total Carbs | 4.12g | 4% | |
| Sugars | 2.94g | 33% | |
| Dietary Fiber | 0.45g | 5% | |
| Protein | 12.63g | 70% | |
| Vitamin C | 2.1mg | 10% | |
| Iron | 0.1mg | 2% | |
| Calcium | 13.9mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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