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1
Soak the tomatoes in the orange juice for 2 hours.
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2
Drain, reserving the juice, and set aside.
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3
Meanwhile, soak the cashews in water to cover for 1 hour.
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4
Drain.
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5
Put the cashews, garlic, and thyme in a food processor and coarsely grind.
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6
Add the tomatoes and puree.
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7
Add the orange juice and process.
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8
With the machine running, pour in 3 tablespoons of the olive oil.
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9
To make the dressing, in a large bowl, whisk 1 tablespoon of the puree with the vinegar and 2 tablespoons of the olive oil.
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10
Set aside.
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11
Slice the chicken breasts in half widthwise to make 4 thin fillets.
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12
Lay the fillets between 2 slices of parchment paper and pound with a mallet or the bottom of a heavy pan until 1/4 inch thick.
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13
Season with salt and pepper and spread a thin layer of puree on each side.
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14
Heat a saute pan over high heat and add the remaining 3 tablespoons oil.
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15
Working in batches, sear the paillards for 2 to 3 minutes per side.
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16
They should be removed from the heat when the center just turns opaque.
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17
Deglaze the pan with 1/4 cup water.
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18
Bring the liquid to a boil and whisk to make a sauce.
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19
Add a little puree to thicken if needed.
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20
To serve, toss the arugula with the dressing and divide among four plates.
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21
Place a piece of warm chicken on each pile of arugula and spoon the pan sauce over the top.
