Instructions: Preheat oven to 375 degrees. Slightly flatten the chicken breasts with the palm of your hand. Place in a lightly oiled, shallow roasting pan. Lightly salt and pepper. Add the wine. Cover with lightly oiled parchment paper or wax paper cut to just fit the pan. Bake for about 10 minutes or until cooked through. Let the chicken cool in the pan.

Whisk together the vinegar and olive oil in a bowl. Add the tarragon, lemon zest and raisins. Arrange the chicken breasts in 1 layer in a shallow dish just large enough to hold them. Pour the dressing over the chicken. Cover with plastic wrap and marinate in the refrigerator at least 12 hours, turning the chicken occasionally.

Before serving, return to room temperature. Place the arugula on a platter and arrange chicken over it. Garnish with the raisins and lemon zest, and drizzle a little of the marinade over the chicken.

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