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Add a photoServings: 8
Ingredients
- 8 x Boneless skinless chicken breasts
- 2 lb Mixed greens see * Note
- 2 ounce Garlic crushed
- 1 ounce Fresh basil minced
- 1 ounce Shallots minced fine
- 8 ounce Balsamic vinegar
- 12 ounce Extra virgin olive oil blended with
- 12 ounce Peanut oil
- 8 ounce Roquefort cheese crumbled Salt to taste Black pepper, freshly grnd to taste Sliced plum tomatoes
Directions
- * Note: Romaine, red leaf, green leaf, frisee, and radiccio; rinsed, trimmed, and torn into bite-size pcs.
- To make vinaigrette, place garlic, shallots, fresh minced basil in a stainless-steel bowl. Add balsamic vinegar, whisk in oils, add chunky Roquefort. Adjust seasoning with salt and pepper. Reserve 1 1/2 c..
- Marinate chicken in remaining vinaigrette for 12 hrs in refrigerator. In a flat dish, lay out chicken; place vinaigrette over breasts being sure all of breasts are covered; turn once.
- Preheat grill till warm, brush grids with oil. Place marinated chicken breasts on warm grids and grill for approximately 3 to 4 min on each side. Check internal temperature, it must reach 165 degrees. Remove from grill; refrigerateto 38 degrees. Throw away vinaigrette used for marinating raw chicken.
- Arrange mixed greens on eight plates. Slice each chilled chicken breast into 8 julienne strips. Arrange lattice style over mixed greens.
- Ladle reserved Roquefort and Balsamic Vinaigrette over chicken and greens. Serve chilled. Garnish with sliced plum tomatoes.
- This recipe serves 8.
- NOTES : Joe's note: The recipe as written calls for 8 chicken breasts. I think maybe it should have been 8 chicken breast halves. Use your own judgement.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 312g | |
| Recipe makes 8 servings | |
| Calories 1109 | |
| Calories from Fat 990 | 89% |
| Total Fat 111.73g | 140% |
| Saturated Fat 20.98g | 84% |
| Trans Fat 0.01g | |
| Cholesterol 52mg | 17% |
| Sodium 2316mg | 97% |
| Potassium 265mg | 8% |
| Total Carbs 12.37g | 3% |
| Dietary Fiber 3.9g | 13% |
| Sugars 4.92g | 3% |
| Protein 18.61g | 30% |
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