Balsamic Chicken Cutlet Over Spinach Salad With Mushrooms

Recipe Ingredients

		For 4 Servings
1 1/2 lbs	681g / 24oz	Chicken breast cutlets = (sometimes marked "thin cut")
2 tablespoons	30ml	Balsamic vinegar = (enough to just coat the breast slices)
3 tablespoons	45ml	Extra-virgin olive oil
		Grill seasoning blend - to taste = (or coarse salt and pepper)
4		Stems fresh rosemary - leaves stripped, And finely chopped - (abt 2 tbspns)
		Spinach Salad
1 lb	454g / 16oz	Center-cut bacon - chopped 1" pieces
1 lb	454g / 16oz	Fresh spinach leaves - trimmed, cleaned
8		Gourmet white stuffing mushrooms - thinly sliced
8		Radishes - thinly sliced
4		Scallions - thinly sliced on an angle
		Dressing
2/3 cup	157ml	Extra-virgin olive oil - plus
1 tablespoon	15ml	Extra-virgin olive oil
1 tablespoon	15ml	Shallot - minced (large)
3		Rounded spoonfuls Dijon mustard
3 tablespoons	45ml	Balsamic vinegar
		Individual Portion
1/2 lb	227g / 8oz	Boneless chicken breast cutlets
2 teaspoons	10ml	Balsamic vinegar
1 tablespoon	15ml	Extra virgin olive oil
		Grill seasoning, like Montreal Seasoning - to taste = (or coarse salt and black pepper)
1 section		Fresh rosemary - leaves stripped from stem and finely chopped

Recipe Instructions

Coat chicken with balsamic, oil, seasoning and rosemary and set aside. In a skillet, add chopped bacon, work in 2 batches if preparing salad for 4. Brown bacon over medium-high heat, then transfer the bits to a paper towel lined plate to drain. Using center cut bacon will cut down on the pan drippings that spatter. Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes, scallions. Season salad with salt and pepper.

Wipe out the bacon pan and return to stove turning heat back to medium-low. Add 1 tablespoon oil for your dressing and shallots and reduce heat to medium. Saute shallots for 3 minutes. Remove oil and shallots from heat.

In a bowl, combine mustard and balsamic vinegar. Stream in 2/3 cup oil slowly while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again. Preheat a nonstick skillet over medium-high heat. Cook chicken cutlets, 4 minutes on each side, in a single layer. Slice breasts on an angle on your cutting board once they are all out of the pan. Pile spinach salad on to dinner plate/plates. Top each salad with 2 sliced chicken cutlet pieces. For individual portion follow the above method.

Source:
"30 MINUTE MEALS with Rachael Ray - (Show # TM-1B46) - from the TV FOOD NETWORK"

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