Chicken Saltimbocca with Basil and Capers

Ingredients

• Caper Dressing

  • 3 tablespoons (45 ml) olive oil
  • 1 tablespoon (15 ml) lemon juice
  • 2 teaspoons (10 ml) whole-grain mustard
  • 1 teaspoon (5 ml) chopped capers
  • Salt and pepper

• Saltimbocca

  • 8 large chicken cutlets
  • 8 fresh basil leaves
  • 2 oz (55 g) Gruyère cheese, cut into 16 1-inch (2.5-cm) wide slices
  • 8 slices pancetta
  • 8 small wooden skewers, soaked in water 30 minutes

• Grilled Vegetable Salad

  • 1 small eggplant, cut into half-slices, about 1/2-inch (1-cm) thick
  • 2 red bell peppers, seeded and each cut into 8 wedges
  • 1/4 cup (60 ml) olive oil
  • 2 cups (500 ml) arugula