Chicken Alfredo Pesto Melt - Stefano Faita

Ingredients

• 4 - 6 chicken cutlets (or 2 thinly sliced chicken breasts)
• 30 ml (2 tbsp) Stefano extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• Pinch (about ⅛ tsp) Cayenne pepper (optional)
• 160 ml (⅔ cup) Stefano Alfredo with pesto sauce
• 15 ml (1 tbsp) Stefano extra virgin olive oil
• 1 large white or Spanish onion, thinly sliced
• Salt, to taste
• 15 ml (1 tbsp) Stefano balsamic vinegar
• 1 whole baguette, halved crosswise and sliced lengthwise
• 4–6 slices of Gouda
• Handful of arugula (about 1 cup loosely packed)