Halve tomatoes. If you receive one whole tomato instead, not to worry; simply core tomato, cut into 1/2" dice, and proceed with recipe instructions.

Evenly spread panko on a plate.

Pat chicken dry. Cover with plastic wrap and use a heavy object to pound to an even 1/4" thickness. Gallon bags make clean up easier and are made of thicker plastic. If you don’t have a disposable bag, use plastic wrap.

Evenly spread mustard on both sides of chicken and season both sides with half the garlic salt (reserve remaining for orzo).

Transfer chicken to plate with panko and flip until both sides are coated, pressing gently to adhere.

Line another plate with a paper towel.

Place a large non-stick pan over medium-high heat and add 2 Tbsp. olive oil.

Add chicken to hot pan and cook undisturbed until browned on one side, 2-3 minutes.

Lower heat to medium. Flip and cook until chicken reaches a minimum internal temperature of 165 degrees, 3-5 minutes.

If pan is dry, add additional olive oil, 1 tsp. at a time, as needed.

Remove from burner. Transfer chicken to towel-lined plate and season both sides with a pinch of salt.

While chicken cooks, continue recipe.

Place another large non-stick pan over medium heat and add 1 tsp. olive oil.

Add tomatoes to hot pan and stir occasionally until tender, 1-2 minutes.

Stir in orzo and 1/2 cup water until combined. Cover and cook until orzo is heated through, 3-4 minutes.

Uncover and stir in remaining garlic salt and butter until combined, 1-2 minutes.

Remove from burner.

While orzo cooks, continue recipe.

In a mixing bowl, combine arugula, mayonnaise, lemon juice, and a pinch of pepper.

Plate dish as pictured on front of card, topping chicken with dressed arugula. Bon appétit!