CORNMEAL-CRUSTED CHICKEN

1 1/4 pounds Roma tomatoes, cored and chopped
1 cup finely slivered arugula
3 tablespoons capers
2 tablespoons lemon juice
1 tablespoon olive oil
1 whole skinless, boneless chicken breast, halved
salt and pepper
1/4 cup yellow cornmeal
1/4 teaspoon paprika
1/4 teaspoon cayenne
2 teaspoons butter

Combine chopped tomatoes, arugula, capers, lemon juice, and olive oil; set aside at room temperature.

Pat chicken dry and season with salt and pepper. On a plate stir together cornmeal, paprika, and cayenne and press chicken into mixture, coating both sides. In a skillet heat butter over moderately high heat until foam subsides and saute chicken until golden and cooked through, about 5 minutes on each side.

Arrange chicken on plates; top with tomato mixture.