15 Minutes Hands-On Time

1. Roast the tomatoes – Preheat the oven to 350 F. Oil a large rimmed baking sheet. Arrange the tomatoes, cut side up, on the prepared sheet in a single layer. Brush with 2 tablespoons of the olive oil, sprinkle with thyme, and season with salt and pepper. Roast the tomatoes until shriveled on top but still juicy underneath, about 50 minutes. Let cool on the baking sheet. (The tomatoes can be made ahead of time, covered with plastic wrap, and set aside for up to 4 hours at room temperature or overnight in the refrigerator.) Cut the tomatoes in half again before using.

2. Cook the chicken – Season both sides of each chicken breast with salt and pepper. In a large frying pan over medium heat, melt the butter with the canola oil. Add the chicken and cook, turning once, until golden brown and firm, 4 to 5 minutes per side. Transfer to a cutting board and let stand for 5 minutes.

3. Assemble the salad – Place the arugula in a large bowl, drizzle with the remaining 4 tablespoons olive oil, and toss to coat evenly. Sprinkle with the vinegar, 1/4 teaspoon salt, and a pinch of pepper, and toss again. Arrange the arugula on plates. Cut the chicken on the diagonal into slices and place on the arugula. Garnish with the Roasted tomatoes, top with the Parmesan, and serve.