| 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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