Grilled Chicken Breasts With Salad

No wonder Jesus concluded in Luke 12:28 with the words, “You men of little faith.” How can we observe how God provides for His lesser creation and then believe He will not provide for His children? How can we trust God for the eternal salvation of our souls and then believe He will fail to provide for our basic necessities (Rom. 8:32)? How can we believe God has a wonderful plan for our lives, but He can’t keep us alive? Where is our faith?

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Meats, Vegetables	Sami	Poultry, Salads, Vegetables	4	Servings

INGREDIENTS

4		Boneless chicken breasts
1/2	c	Dry red wine
2	T	Olive oil
2	T	Balsamic vinegar
2		Garlic cloves, pressed
1/4	t	Dried oregano
		Salt
		Pepper
		Radicchio
		Butterhead Lettuce
		Belgian Endive
2	T	Dry red wine
2	T	Olive oil
1	T	Balsamic vinegar
1/2	c	Salsa, purchased or homemade

INSTRUCTIONS

Remove skin from chicken breasts and discard. Whisk together red wine,
olive oil, balsamic vinegar, garlic, oregano, salt and pepper in a
shallow bowl just large enough to hold the chicken breasts. Add the
chicken breasts and marinate 30 minutes, turning chicken every 10
minutes. Heat grill to medium hot and grill chicken 4 to 6 minutes on
each side or until no longer pink on the inside. Wash radicchio,
lettuce and endive; pat dry. Cut greens into long strips and place in
a medium bowl . Combine red wine, olive oil, vinegar, salt and pepper
in a small bowl and whisk until smooth. Pour over salad greens and
toss lightly. To serve, divide salad greens among 4 plates and place  a
grilled chicken breast on top. Garnish with salsa. Makes 4 servings.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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