Grilled Chicken with Roasted Tomato Vinaigrette

September 28, 2010

Yield: 4 servings

4-6oz Chicken Breast
2 Tbs Extra Virgin Olive Oil
4 tsp SplenDishes Super Tuscan Blend
8 cups Fresh Baby Spinach
2 small Shallot, thinly sliced
1 cup Crimini Mushrooms, thinly sliced
1 Tbs Extra Virgin Olive Oil
1 tsp SplenDishes House Seasoning

Roasted Tomato Vinaigrette
4 cups Cherry or Grape Tomatoes, halved
1 small Shallot, minced
1/2  clove Garlic, minced
3 tsp Balsamic Vinegar
2 tsp Flat leaf parsley, chopped
3 Tbs Olive Oil
1 tsp SplenDishes Super Tuscan Blend
Sea Salt, to taste

~Preheat oven to 375 degrees.
~Slice tomatoes in half and spread onto baking sheet. Drizzle with olive oil and sprinkle with salt.
~Roast for 30 minutes or until edges of tomatoes are starting to brown.
~Remove from heat and set aside.
~Once tomatoes have cooled, combine tomatoes, shallot, garlic and chives.
~In a small separate bowl, mix balsamic vinegar and SplenDishes Super Tuscan Blend, then whisk in olive oil.
~Pour over tomato mixture and mix well. Set aside until ready to use.
~Rub olive oil on chicken breast and season both sides with SplenDishes Super Tuscan Blend.
~Heat grill to medium high and grill on both sides until cooked through.
~In sauté pan, heat olive oil at medium high, add shallot and garlic and sauté until light golden brown.
~Add spinach and toss until wilted. Season with SplenDishes House Seasoning, then plate.

Slice chicken and serve aside sautéed spinach. Then spoon Roasted Tomato Vinaigrette over chicken.

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