1 1/2 pounds chicken breast cutlets (sometimes marked thin cut ) |
2 tablespoons balsamic vinegar, enough to just coat the breast slices |
3 tablespoons 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 tablespoons |
1 pound center cut bacon, chopped into 1-inch pieces |
1 pound 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 tablespoons |
1 large shallot, minced |
3 rounded spoonfuls dijon mustard |
3 tablespoons balsamic vinegar |
1/2 pound boneless chicken breast cutlets |
2 teaspoons balsamic vinegar, 2 splashes |
1 tablespoon 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 pound 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 tablespoon balsamic vinegar |
