Recipe - Grilled Chicken Breasts With Salad

4 Boneless chicken breasts
One half cup Dry red wine
2 tablespoon Olive oil
2 tablespoon Balsamic vinegar
2 Garlic cloves ; pressed
One fourth teaspoon Dried oregano
Salt
Pepper

SALAD
small Radicchio
small Butterhead Lettuce
md Belgian Endive
2 tablespoon Dry red wine
2 tablespoon Olive oil
1 tablespoon Balsamic vinegar
One half cup 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.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini