1/2 c toasted walnuts, chopped
1/2 c Craisins
1/2 c Gorgonzola cheese
4 boneless chicken breasts
Blend together walnuts, Craisins, and Gorgonzola. Lay chicken out top side down on cutting board. Smooth mixture over breasts. Roll chicken breasts (these can be tied with kitchen string to hold the shape). Cook at 375 degrees for 15-20 minutes. Let rest for five minutes and slice into circular pieces.
1/2 c cider vinegar
2 T honey
1T Dijon mustard
1/4 c Mandarin oranges
1/4 c Craisins
1 c canola oil
Process all except canola oil in food processor. Slowly drizzle in oil until mixture thickens. [Don't think food process monster should look like that.]
4 c field greens
4 c romaine hearts, chopped
1 c roasted shallots *
1 c Mandarin orange segments
Mix all salad ingredients in bowl. Drizzle with dressing and top with sliced chicken breast. For added garnish, slice an apple, drizzle with oil and lightly grill. Place 2 slices of apple on each plate. Serves 4.
* Roasted shallots - peel shallots and drizzle with olive oil, salt and pepper; bake at 350 degrees for 30 minutes
Owner/chef - Portabello Market (A WONDERFUL restaurant in downtown Pensacola)
Published in the Pensacola News Journal, December 3, 2008
Too bad the PNJ doesn't keep recipes available - weak
[My photography isn't the best yet - this tastes much better than my photo makes it looks - I'm a work in progress.]
Comments from the Counter:
Toast walnuts (approx 8-10 minutes until fragrant) while shallots roast.
Honey - used local honey from K's on Mobile Highway
4 oz of bleu cheese
Little bit of extra stuffing left (did not cross contaminate - not to worry) used as crumbles on the salad - very nice
160 degrees for chicken - just to be safe
A little bit of work for a weeknight, but chicken could be made a day ahead (I didn't want warm chicken on the greens, so room temperature worked well). Will be great for warmer weather. Dressing was truly! wonderful. Great leftovers the next day too.