Instructions: To make croutons: Preheat oven to 350 degrees. In a medium bowl, combine focaccia cubes, 1/4 cup olive oil, parsley and garlic, and toss well. Toast in oven until browned, about 12 to 15 minutes. Remove, and allow to cool to room temperature.

To make dressing: Saute bacon in a small pan over medium high heat until crisp, about 6 to 8 minutes. Remove from pan and drain on paper towels. Drain bacon fat from pan, add vinegar, return to heat and bring just to a boil, scraping pan to dissolve any bacon drippings. Remove from heat, add1/2 cup olive oil, sugar and celery seeds, and mix well. Season to taste with salt and set aside. Trim, wash and dry arugula.

To make chicken: Rub chicken all over with ground peppercorns and 1 tablespoon salt. In a large saute pan, heat vegetable oil over medium high heat until hot but not smoking. Add chicken, and saute until well-browned and opaque throughout, about 3 minutes per side.

Place arugula in a large bowl. Stir dressing well, and add just enough to moisten arugula (you will have some dressing left over), tossing to coat. Place dressed arugula on 4 serving plates. Top each portion with 1 chicken breast, a quarter of the focaccia cubes and a quarter of the bacon.

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