| This recipe is liked by 1 person(s). |
Balsamic Chicken Cutlet Spinach Salad
Nb persons: 4
Yield: 2cups
Preparation time: 30min
Total time: 30min
Source: Lori
| 1 lb | chicken breast-- cutlets, (thin cut) pound to 1/3" if necesary |
| 2T | balsamic vinegar |
| 3T | extra-virgin olive oil |
| salt and pepper, to taste | |
| 2T | rosemary fresh, about 4 stems leaves stripped and finely chopped |
| Spinach Salad | |
| 1lb | bacon, cut into 1" pieces |
| 1lb bag | fresh Spinach leaves |
| 8 medium | Mushrooms, thinly sliced |
| 4 | scallions, thinly sliced on an angle |
| Dressing; | |
| 1/2c | extra-virgin olive oil |
| 1 slice | red onion-- thick slice, minced |
| 3T | Dijon mustard |
| 3T | balsamic vinegar |
Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skiller, add bacon, work in 2 batches if reparing salad for 4. Brown bacon over mediom high heat, then transfer to a paper towel lined plate to drain. Let cool slightly & chop into 1"pieces. Ser aside.
Wipe out skillet add 1T olive oil and saute mushrooms until lightly browned. Coarsely chop spinach leaves and add to salad bowl. Top with jushrooms & scallions. Season salad with salt and pepper.
In same skiller add 2t. oil and minced red onion and reduce heat to medium. Saute for 3 minutes. Set aside.
Dressing:
In a bowl combine mustard and balsamic vinegar. Stream in 1.2 cup olive oil slowly while whsking tge dressing to emulsify it. Add warm red onion and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
Preheat a nonstick skiller over medium high heat. Cook chicken cutlets, 4-5 minutes on each side, in a single layer. Slice breasts on a angle on your cutting board once thet are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. Serve.
Recipe uploaded with Shop'NCook recipe organizer software.
Display the recipe for printing
View the .scx source of the recipe
Download the .scx source of the recipe