Instructions: Heat oil in heavy large skillet over medium-high heat. Sprinkle chicken on each side with salt and 1/2 teaspoon pepper. Saute until cooked through, about 5 minutes per side. Transfer to plate.

Sprinkle pineapple with salt and generously with pepper on both sides. Add to same skillet and saute until lightly browned, about 1 minute per side. Transfer to plate with chicken.

Remove skillet from heat. Add wine to same skillet; stir, scraping up any browned bits. Stir in 1/4 cup vinaigrette and basil. Season with salt and pepper.

Place arugula in medium bowl. Add remaining 3 tablespoons vinaigrette; toss to coat. Divide salad between 2 plates. Slice each chicken breast crosswise into 4 slices. Arrange 4 slices atop each salad. Arrange 2 pineapple slices on each plate. Pour pan juices over salads and serve.

This recipe yields 2 servings;

can be doubled.

Comments: Bottled vinaigrette adds a tangy twist to the chicken. This stylish dish goes well with couscous. Molasses cookies and vanilla ice cream sprinkled with chopped crystallized ginger would be a lovely finish.

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