4 boneless chicken breasts
1/2 cup dry red wine
2 tablespoon olive oil
2 tablespoon balsamic vinegar
2 garlic cloves -- pressed
1/4 teaspoon dried oregano
salt
pepper
-----salad-----
1 small radicchio
1 small butterhead lettuce
1 medium Belgian endive
2 tablespoon dry red wine
2 tablespoon olive oil
1 tablespoon balsamic vinegar
1/2 cup salsa -- (purchased or
-- homemade
Instructions:
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. 5. Garnish with salsa.
Makes 4 servings.
