1 cup of olive oil
6 tablespoons of vinegar
1 tablespoon plus 1/4 cup of Dijon mustard (preferably)
8 cloves of garlic, minced
3 small onions, chopped
1 teaspoon of paprika
1/2 cup of white wine
1/2 teaspoon of dried thyme
4 boneless chicken breasts, cut in half (1.6 kg)
12 cups of chopped fresh greens (lettuce or any other leafy green)
Salt and black pepper to taste
1 cup of olive oil
6 tablespoons of vinegar
1 tablespoon plus 1/4 cup of Dijon mustard (preferably)
8 cloves of garlic, minced
3 small onions, chopped
1 teaspoon of paprika
1/2 cup of white wine
1/2 teaspoon of dried thyme
4 boneless chicken breasts, cut in half (1.6 kg)
12 cups of chopped fresh greens (lettuce or any other leafy green)
Salt and black pepper to taste
Mix olive oil, vinegar, 1 tablespoon of mustard, 2 cloves of garlic, 2 onions, paprika, and salt in a deep bowl
Season with salt and black pepper
Shake well and refrigerate (this marinade can be made up to 4 days ahead)
Mix remaining mustard, 6 cloves of garlic, onion, white wine, and thyme in another bowl
In a baking dish, place the chicken breasts
Pour the seasoning over them and let them cover
Refrigerate for at least one day
The next day, preheat the oven to 190°C (medium)
Remove the chicken from the refrigerator and bake for 25 minutes
Transfer to a serving plate and let it cool
Cut thin slices of chicken breast horizontally (this can be done 2 hours ahead)
In a bowl, mix the greens with the reserved marinade in the refrigerator and stir
Arrange the chicken breasts on top of the seasoned greens
Drizzle some more marinade over them
Serve 8 portions
518 calories per serving.
