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1 1/2 lb chicken breast cutlets (sometimes marked "thin cut")
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2 Tbsp. balsamic vinegar (sufficient to just coat the breast slices)
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3 Tbsp. extra-virgin extra virgin olive oil Grill seasoning blend to taste (or possibly coarse salt and pepper)
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4 x stems fresh rosemary leaves stripped, and finely minced - (abt 2 tbspns)
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1 lb center-cut bacon minced 1" pcs
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1 lb fresh spinach leaves trimmed, cleaned
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8 x gourmet white stuffing mushrooms thinly sliced
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8 x radishes thinly sliced
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4 x scallions thinly sliced on an angle
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2/3 c. extra-virgin extra virgin olive oil plus
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1 Tbsp. extra-virgin extra virgin olive oil
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1 lrg shallot chopped
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3 x rounded spoonfuls Dijon mustard
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3 Tbsp. balsamic vinegar
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1/2 lb boneless chicken breast cutlets
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2 tsp balsamic vinegar
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1 Tbsp. extra virgin extra virgin olive oil Grill seasoning, like Montreal Seasoning to taste (or possibly coarse salt and black pepper)
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1 sprg fresh rosemary leaves stripped from stem and finely minced
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4 slc center cut bacon
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1/4 lb fresh spinach trimmed, cleaned
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2 x gourmet white stuffing mushrooms thinly sliced
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2 x red radishes thinly sliced
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1 x scallion thinly sliced on an angle
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1/2 x shallot minced
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1/4 c. extra-virgin extra virgin olive oil
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1 x rounded spoonful Dijon mustard
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1 Tbsp. balsamic vinegar
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