Preparation:
* 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 165F. Remove from grill; chill to 38F. 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. |
