Chicken Saltimbocca with Basil and Capers | RICARDO

Ingredients

• 3 tablespoons (45 ml) olive oil
• 1 tablespoon (15 ml) lemon juice
• 2 teaspoons (10 ml) whole-grain mustard
• 1 teaspoon (5 ml) chopped capers
• Salt and pepper
• 8 large chicken cutlets
• 8 fresh basil leaves
• 2 oz (55 g) Gruyère cheese, cut into 16 1-inch (2.5-cm) wide slices
• 8 slices pancetta
• 8 small wooden skewers, soaked in water 30 minutes
• 1 small eggplant, cut into half-slices, about 1/2-inch (1-cm) thick
• 2 red bell peppers, seeded and each cut into 8 wedges
• 1/4 cup (60 ml) olive oil
• 2 cups (500 ml) arugula