Rosemary Chicken on Navy Bean, Cheddar and Arugula Salad


1 teaspoon paprika, preferably smoked
1 1/4 teaspoons dried rosemary, crushed, divided
3/4 teaspoon freshly ground black pepper, divided
4 (4 ounce) boneless, skinless chicken breast halves, pounded to an even 1/2-inch thickness
2 teaspoons olive oil
1 tablespoon olive oil
1/2 cup finely chopped red bell pepper
2 cloves garlic, minced
1 (16 ounce) can no-salt-added navy or great northern beans, rinsed, drained
2 cups loosely packed baby arugula, watercress sprigs or baby spinach leaves
1 tablespoon white wine vinegar or white balsamic vinegar
1 cup SARGENTO?(r) Reduced Sodium Mild Cheddar Cheese


Combine paprika, 1 teaspoon rosemary and 1/2 teaspoon pepper; rub over chicken breasts. Heat 2 teaspoons oil in a large nonstick skillet over medium heat. Add chicken; cook 4 to 5 minutes per side or until chicken is cooked through. Transfer to a plate; cover with foil and set aside.

Add remaining 1 tablespoon oil to same skillet. Add red pepper, garlic and remaining rosemary; saute 3 minutes. Transfer mixture to a large bowl; stir in beans and remaining pepper. Stir in arugula and vinegar. Stir in 3/4 cup cheese; transfer to four serving plates. Top with chicken and any remaining juices from the plate. Top with remaining cheese.