Saint-Tropez Grilled Chicken from C. S. P. N.

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   ["Make the marinade by whisking together the vinegar, mustard, honey, garlic, pepper, and oil in a small sauce pan.", "Bring to a boil and simmer until slightly thickened, 3 to 5 minutes.", "Set aside.", "Put the chicken breasts in a heavy plastic bag and pound to an even 1/2"" thickness.", "Grill the chicken on a well-seasoned, medium-hot grill until cooked through, about 3 minutes per side.", "Allow to rest for 5 minutes, then slice across the grain.", "Toss the chicken slices with the cooked marinade.", "Roughly chop the basil and arugula and toss with the sun-dried tomatoes.", "Arrange the chicken slices on a platter and top with the basil-arugula mix."]

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