PREPARATION:

1. Preheat the oven to 200 degrees. Place each chicken breast half between 2 sheets of plastic wrap. With the flat side of a meat mallet or the side of a cleaver, working from the center of the meat outwards, gently pound to a thickness of 1/4-inch.
2. In a large shallow dish, add the flour, Creole seasoning, salt and pepper and stir gently to combine. Remove the plastic wrap from each breast and dredge the chicken breasts, one at a time, in the flour mixture until coated. Set aside. In a large sauté pan over high heat, add 2 tablespoons of olive oil. When the oil begins to shimmer, add a single dredged chicken breast. Cook for 3 to 4 minutes per side or until both sides are well browned. Set cooked chicken onto an oven safe dish and place into the oven to keep warm. Repeat the process with the remaining chicken breasts.
3. Once all of the chicken has been cooked, add the capers and lemon juice to the pan, scraping up any brown bits that have accumulated at the bottom of the pan. Return the chicken to the pan and coat with the sauce. In a large bowl, add the arugula, red onion, and cherry tomatoes. Drizzle the greens with remaining olive oil and the juice from the lemon halves. To serve, place each chicken breast on a plate and top with the salad. Serve immediately.

   Editor's Note: Look for organic chicken—try at your local farmers market.

4. Learn more about sustainable food choices with our Eat Green Guide.

5. This recipe was featured in the Who Are You Calling a Chicken? Episode of Emeril Green.

6. WATCH VIDEO: Emeril's Vermont Adventures