Stuffed Chicken Saltimbocca with Arugula and Tomato Salad

INGREDIENTS

• A few handfuls arugula (1 bunch), stemmed
• Splash of milk or half-and-half
• Kosher salt
• 4 plum tomatoes, thinly sliced lengthwise
• 1 tablespoon fresh thyme leaves, chopped
• Freshly ground pepper
• 4 boneless, skinless chicken breast halves
• 8 to 10 fresh sage leaves, very thinly sliced
• EVOO, for drizzling
• 3 tablespoons butter
• 3 cloves garlic, finely chopped
• 1 cup fresh ricotta
• 8 slices prosciutto di Parma
• 1 cup panko
• 1/2 cup grated Parmigiano-Reggiano