| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy |
Sami |
Chicken, Barbecue |
8 |
servings |
INGREDIENTS
| 8 |
|
Boneless skinless chicken breasts |
| 2 |
lb |
Mixed greens; see * Note |
|
|
=== ROQUEFORT & BALSAMIC VINAIGRETTE === |
| 2 |
oz |
Garlic; crushed |
| 1 |
oz |
Fresh basil; chopped |
| 1 |
oz |
Shallots; chopped fine |
| 8 |
oz |
Balsamic vinegar |
| 12 |
oz |
Olive oil; blended with |
| 12 |
oz |
Peanut oil |
| 8 |
oz |
Roquefort cheese; crumbled |
|
|
Salt; to taste |
|
|
Black pepper; freshly ground, to taste |
|
|
=== GARNISH === |
|
|
Sliced plum tomatoes |
INSTRUCTIONS
* Note: Romaine, red leaf, green leaf, frisee, and radiccio; rinsed,
trimmed, and torn into bite-size pieces.
To make vinaigrette, place garlic, shallots, fresh chopped basil in a
stainless-steel bowl. Add in balsamic vinegar, whisk in oils, add in chunky
Roquefort. Adjust seasoning with salt and pepper. Reserve 1 1/2 cups.
Marinate chicken in remaining vinaigrette for 12 hours in refrigerator. In
a flat dish, lay out chicken; place vinaigrette over breasts being sure all
of breasts are covered; turn once. Preheat grill until hot, brush grids
with oil. Place marinated chicken breasts on hot grids and grill for
approximately 3 to 4 minutes on each side. Check internal temperature, it
must reach 165 degrees. Remove from grill; chill to 38 degrees. Discard
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.
Recipe Source: NO SUBSTITUTES, PLEASE -- Roquefort Association Chefs'
Contest Recipe submitted by Steve Capodicasa As reprinted in the May/Jun,
1993 issue of Cookbook Digest
Formatted for MasterCook by - MR MAD, aka Joe Comiskey -
jpmd44a@prodigy.com
01-10-1996
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.
Recipe by: Steve Capodicasa
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