Balsamic Chicken Cutlet Over Spinach Salad With Mushrooms, Bacon And Warm Shallot Dressing Recipe

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Rachael Ray on Food Network
Nutrition per serving    (USDA % daily values)


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Ingredients for 1 serving

1/2 shallot, chopped

1 /4 cup extra-virgin olive oil, just eyeball it

4 stems fresh rosemary, leaves stripped and finely chopped, about 2 tablespoons

1/2 pound boneless chicken breast cutlets

2/3 cup extra-virgin olive oil, eyeball the amount, plus 1 tablespoons

8 gourmet white stuffing mushrooms, thinly sliced

1 pound center cut bacon, chopped into 1-inch pieces

1 large shallot, minced

2 teaspoons balsamic vinegar, 2 splashes

3 rounded spoonfuls Dijon mustard

3 tablespoons balsamic vinegar

1 rounded spoonful Dijon mustard

2 gourmet white stuffing mushrooms, thinly sliced

1 sprig fresh rosemary, leaves stripped from stem and finely chopped

Grill seasoning blend, or coarse salt and pepper

1 tablespoon extra virgin olive oil, eyeball the amount

1 pound fresh spinach leaves, trimmed and cleaned

1 scallion, thinly sliced on an angle

2 red radishes, thinly sliced

Grill seasoning, such as Montreal Seasoning by McCormick, or, coarse salt and black pepper

2 tablespoons balsamic vinegar, enough to just coat the breast slices

8 radishes, thinly sliced

4 scallions, thinly sliced on an angle

3 tablespoons extra-virgin olive oil, just eyeball it

1/4 pound fresh spinach, trimmed and cleaned

1 1/2 pounds chicken breast cutlets (sometimes marked "thin cut")

4 slices center cut bacon

1 tablespoon balsamic vinegar

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