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Ingredients

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

Description

Food Network Invites You To Try This Balsamic Chicken Cutlet Over Spinach Salad With Mushrooms, Bacon And Warm Shallot Dressing Recipe From Rachael Ray.

Food Network