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Recipe by: kadanoc
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See below ingredients and instructions of the recipe
4 Boneless chicken breasts
1/2 c Dry red wine
2 tb Olive oil
2 tb Balsamic vinegar
2 Garlic cloves ; pressed
1/4 ts Dried oregano
Salt
Pepper
---------------------------SALAD--------------------------------
sm Radicchio
sm Butterhead Lettuce
md Belgian Endive
2 tb Dry red wine
2 tb Olive oil
1 tb Balsamic vinegar
1/2 c Salsa (purchased or homemade
1. 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.
2. Heat grill to medium hot and grill chicken 4 to 6 minutes on each
side or until no longer pink on the inside.
3. 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.
4. To serve, divide salad greens among 4 plates and place a grilled
chicken breast on top. Garnish with salsa. Makes 4 servings.
French celebrity chef. The "Chef of the Century" with 26 Michelin Guide Stars - the most of any chef in the world!
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
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