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Lemon-Arugula Chicken Paillard

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2 teaspoons grated lemon rind

3 tablespoons fresh lemon juice

2 teaspoons extravirgin olive oil

1 garlic clove, crushed

1/2 teaspoon salt, divided

1/2 teaspoon freshly ground black pepper, divided

4 cups trimmed arugula

4 (6-ounce) skinless, boneless chicken breast halves

Cooking spray

1 cup grape or cherry tomatoes, halved (about 6 ounces)

1/3 cup dry white wine

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