Recipe - Grilled Roasted Red Potatoes

8 Boneless skinless chicken
breasts
2 pound Mixed greens; see * Note
=== ROQUEFORT & BALSAMIC
VINAIGRETTE ===
2 ounce Garlic; crushed
1 ounce Fresh basil; chopped
1 ounce Shallots; chopped fine
8 ounce Balsamic vinegar
12 ounce Olive oil; blended with
12 ounce Peanut oil
8 ounce Roquefort cheese; crumbled
Salt; to taste
Black pepper; freshly
ground, to taste
=== GARNISH ===
Sliced plum tomatoes

* Note: Romaine, red leaf, green leaf, frisee, and radiccio; rinsed,
trimmed, and torn into bitesize pieces.

To make vinaigrette, place garlic, shallots, fresh chopped basil in a
stainlesssteel bowl. Add in balsamic vinegar, whisk in oils, add in chunky
Roquefort. Adjust seasoning with salt and pepper. Reserve 1 One half cups.
Marinate chicken in remaining vinaigrette for 12 hours in refrigerator. In
a flat dish, lay out chicken; place vinaigrette over breasts being sure all
of breasts are covered; turn once. Preheat grill until hot, brush grids
with oil. Place marinated chicken breasts on hot grids and grill for
approximately 3 to 4 minutes on each side. Check internal temperature, it
must reach 165 degrees. Remove from grill; chill to 38 degrees. Discard
vinaigrette used for marinating raw chicken. Arrange mixed greens on eight
plates. Slice each chilled chicken breast into 8 julienne strips. Arrange
lattice style over mixed greens. Ladle reserved Roquefort and Balsamic
Vinaigrette over chicken and greens. Serve chilled. Garnish with cut or sliced up
plum tomatoes. This recipe serves 8.

Recipe Source: NO SUBSTITUTES, PLEASE Roquefort Association Chefs'
Contest Recipe submitted by Steve Capodicasa As reprinted in the May/Jun,
1993 issue of Cookbook Digest

Formatted for MasterCook by MR MAD, aka Joe Comiskey
jpmd44a@prodigy.com

01101996

NOTES : Joe's note: The recipe as written calls for 8 chicken breasts. I
think maybe it should have been 8 chicken breast halves. Use your own
judgement.

Recipe by: Steve Capodicasa

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