1 skinless chicken breast per serving
1/3 to ½ bag of prewashed salad greens of choice—my choice baby sweet butter or spinach
Olive oil—I use herb infused
Caramelized pecans or walnuts (optional)
Salt/pepper/ or seasoning salt
Dried herbs of choice--oregano/ sage/parsley/rosemary. I would shy away from strong herbs such as tarragon. (optional)
Cracked pepper (optional)
Chill plates in refrigerator while cooking chicken.
Season chicken and cook in skillet with olive oil at moderate heat for about 5 minutes on both sides until juices run clear. Sprinkle with dried herbs during the last few minutes.
Remove chicken breast and let rest 5-7 minutes under aluminum foil.
Remove cold plates and layer with greenery.
Slice chicken breasts cross-wise at 45 degree angle into bite sizes. You may cut length-wise for even smaller bites.
Use knife blade to gently lay breast on bed of greenery.
Sprinkle with gorgonzola cheese and nuts.
Drizzle olive oil and balsamic vinegar.
Add fresh cracked pepper to taste.
Serve with chilled white wine—Pinot Grigio.