Balsamic Chicken Cutlet over Spinach Salad with Mushrooms, Bacon and Warm Shallot Dressing

Deselect All

For 4 servings:

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

Spinach Salad:

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

Dressing:

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

Individual portion:

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