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  • May 10, 2018 1 min read


    • 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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