1 lb. boneless, skinless chicken breasts
1 T dijon mustard
4 T of balsamic vinegar
1 clove of minced garlic
1 tsp of rosemary
1 head of frisee
1/2 head of romaine
1 bunch of baby arugula
Place mustard, vinegar, garlic, and rosemary in an 8” x 8” dish or Ziploc bag. Butterfly chicken breasts then place in marinade. Cover and set in fridge for 4-6 hours.
When ready to cook, wash and toss frisee, romaine, and arugula. Remove chicken breasts from marinade. Heat oil in a skillet over medium heat until a drop of water sizzles off. Then cook chicken breast for 6 minutes on each side until juices run clear. Slice chicken breasts and place on top of salad.
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