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Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing (Rachael Ray) Recipe

Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing (Rachael Ray) Recipe

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Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing (Rachael Ray)

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Ingredients:

Serving

1 1/2 lb chicken breast cutlets (sometimes marked thin cut )
2 tbsp balsamic vinegar, enough to just coat the breast slices
3 tbsp extra-virgin olive oil , just eyeball it
grill seasoning blend, or coarse salt and pepper
4 stems fresh rosemary, leaves stripped and finely chopped , about 2 tbsp
1 lb center cut bacon, chopped into 1-inch pieces
1 lb fresh spinach leaves, trimmed and cleaned
8 gourmet white stuffing mushrooms, thinly sliced
8 radishes, thinly sliced
4 scallions , thinly sliced on an angle
2/3 cup extra-virgin olive oil , eyeball the amount, plus 1 tbsp
1 large shallot, minced
3 rounded spoonfuls dijon mustard
3 tbsp balsamic vinegar
1/2 lb boneless chicken breast cutlets
2 tsp balsamic vinegar , 2 splashes
1 tbsp extra virgin olive oil , eyeball the amount
grill seasoning, such as montreal seasoning by mccormick, or, coarse salt and black pepper
1 sprig fresh rosemary, leaves stripped from stem and finely chopped
4 slices center cut bacon
1/4 lb fresh spinach, trimmed and cleaned
2 gourmet white stuffing mushrooms, thinly sliced
2 red radishes, thinly sliced
1 scallion , thinly sliced on an angle
1/2 shallot, chopped
1 /4 cup extra-virgin olive oil , just eyeball it
1 rounded spoonful dijon mustard
1 tbsp balsamic vinegar

Directions:

Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter.
Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.
Wipe out the bacon pan and return to stove turning heat back to medium low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.
In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.
Preheat a nonstick skillet over medium high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	5781.06 Kcal (24204 kJ)
Calories from fat	4024.44 Kcal
		% Daily Value*
Total Fat	447.16g	688%
Cholesterol	1528.03mg	509%
Sodium	8507.41mg	354%
Potassium	4306.92mg	92%
Total Carbs	135.59g	45%
Sugars	44.93g	180%
Dietary Fiber	21.16g	85%
Protein	326.26g	653%
Vitamin C	197mg	328%
Iron	27.9mg	155%
Calcium	879mg	88%

Amount Per 100 g
Calories	219.01 Kcal (917 kJ)
Calories from fat	152.46 Kcal
		% Daily Value*
Total Fat	16.94g	688%
Cholesterol	57.89mg	509%
Sodium	322.3mg	354%
Potassium	163.17mg	92%
Total Carbs	5.14g	45%
Sugars	1.7g	180%
Dietary Fiber	0.8g	85%
Protein	12.36g	653%
Vitamin C	7.5mg	328%
Iron	1.1mg	155%
Calcium	33.3mg	88%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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