Grilled Balsamic Chicken Cutlets over Spinach Salad with Warm Shallot Vinaigrette
Recipe from Rachael Ray
Pictures by Caroline
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 (EVOO)
Steak seasoning blend such as Montreal Seasoning by McCormick, or salt and pepper to taste
4 springs fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons (I used a couple of shakes of dried rosemary)
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 (I used plain white mushrooms)
8 radishes, thinly sliced 4 scallions, thinly sliced on an angle
Salt and freshly ground black pepper, to taste
2/3 cup extra virgin olive oil (EVOO)
1 large shallot, minced
3 rounded spoonfuls Dijon mustard
3 tablespoons balsamic vinegar
1. Coat chicken with balsamic, EVOO, seasoning and rosemary and set aside.
2. In a skillet, add chopped bacon – work in two batches if preparing salad for four. 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.
3. Coarsely chop spinach leaves and add to salad bowl. Top with mushrooms, radishes and scallions. Season salad with salt and pepper.
4. Wipe out the bacon pan and return to stove, turning heat back to medium-low. Add one tablespoon EVOO for your dressing and shallots and reduce heat to medium. Sauté shallots for three minutes. Remove oil and shallots from heat.
5. In a bowl, combine mustard and balsamic vinegar. Slowly stream in 2/3 cup EVOO while whisking the dressing to emulsify it. Add warm shallots and toss with spinach salad to coat evenly. Add cooked bacon and toss again.**
6. Pre-heat a nonstick skillet over medium-high heat. Cook chicken cutlets, four 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 two sliced chicken cutlet pieces.
*Rather than use just spinach, I added some romaine for more texture.
** I would suggest adding half the dressing, tasting, and then adding a little more at a time, otherwise you could end up with too much dressing.