Rosemary Chicken Breasts On Olive Bread

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4 boneless skinless chicken breast halves (about 4 ounces each), pounded lightly until they are flattish and will cook evenly)

6 garlic cloves, chopped

3/4 cup extra virgin olive oil

Juice of 1 lemon

1 tablespoon chopped fresh rosemary leaves

Salt to taste

Cayenne pepper to taste

1 egg yolk, preferably organic, free-range (see Note)

1 to 2 teaspoons Maille mustard, or other not-too-strong French mustard

4 thick slices fresh crusty black olive bread

1 roasted red bell pepper, (bottled OK), cut into strips

4 handfuls of arugula leaves

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