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1
Heat the olives, orange zest, olive oil, bay leaf, and peppercorns in a saucepan. When the oil reaches a boil, lower the heat and simmer for 30 minutes. Add 2 tablespoons of the tarragon and remove from the heat.
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2
Preheat the oven to 350u00b0F (175u00b0C). Pat the chicken breasts dry with a paper towel and set aside. Don't skip this step, or you won't get a nice crispy skin. Season with salt and light coating of cracked black pepper.
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3
Heat a large ovenproof saute pan or cast-iron skillet over medium heat. After 5 minutes, add the grapeseed oil, swirl it around in the pan, and add the chicken breasts, skin side down. To get a nice sear on the skin, push the breasts down in the pan for a few seconds, and then allow the chicken to cook for 10 minutes without moving or flipping them.
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4
Put the arugula on a large, shallow platter or in a serving bowl. Squeeze the lemon over the arugula and drizzle with 1 tablespoon of the oil from the marinated olives. Season with salt and cracked black pepper, and use your hands to gently toss, making sure all the leaves are coated.
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5
Slice the chicken breasts into 1/2-inch (12-mm) slices and arrange on top of the arugula, tucking the slices into the leaves. Using a slotted spoon, top with the marinated olives. If you have extra, just place those in a separate bowl off to the side, so guests can add more if they like. Top with the remaining 2 tablespoons tarragon and serve.
