Perfect for a brunch buffet because it is delicious warm or at room temperature.  Served atop salad greens, prepare a simple vinaigrette if more sauceis desired

Wine and Herb Marinated Chicken Breast over Mixed Salad Greens
Serves 4

2 teaspoonsDijon mustard
2 cloves garlic, minced
1/2 teaspoon salt
1/8 teaspoon ground black pepper
1/8 teaspoon dried savory
1/8 teaspoondried thyme
1/2 teaspoon chopped fresh tarragon
2 tablespoons olive oil
1/4 cup dry white wine
4 boneless, skinless chicken breast halves
4 cups mixed salad greens, romaine or green leaf lettuce or radicchio andwatercress

2 tablespoons olive oil
Splash of dry white wine or, white or red wine vinegar
1/2 cup warm water
Fresh thyme stems for garnish

Combine mustard, garlic, salt, pepper, herbs, 1 tablespoon oil and winein a gallon-sized plastic Ziploc bag.  Place chicken breast halves in thebag, close bag  and rub the marinade into the chicken through thebag.   Marinate in the refrigerator for 4 hours toovernight.   

Arrangesalad greens on a large platter.   If desired, coat salad leaves witha small amount of olive oil and sprinkle with Kosher salt and freshly groundblack pepper

Another ChickenBreast Recipe withwine

Heatremaining tablespoon of oil in a large skillet over medium heat until hot. Add chicken, reserving marinade.  Cook 15 minutes or until browned and nolonger pink in center, turning occasionally.   Remove chicken fromskillet and keep warm.  

Reduce heatto low.  Add 2 tablespoons of olive oil, white wine, reserved marinade andwarm water to the skillet.  Increase heat to medium and bring to a boil.  Cookand stir about 3 minutes or until sauce is slightly thickened

Cut warmchicken breast into 1/2 inch slices.  Arrange on top of salad greens andpour warm sauce over all.   Garnish with thyme stems and serve at once

Super easy,super flavor.  Used dried Herbs de Provence in place of the freshherbs.  Make your own herb mix

Chicken Provencal
Servings: 4, easily doubles

2 Tablespoons Olive oil
1 Garlic cloves, crushed
1 Pound Chicken breast, boneless
1 Pound Zucchini
1 Tablespoon chopped fresh Basil leaves
1/2 Tablespoon fresh Oregano leaves
1 Teaspoon Salt
1/8 Teaspoon Black pepper
1 Cup Cherry tomatoes
1/2 cup black olives
2 Tablespoon Lemon juice

Slice chicken breast 1/2" thick slices. Slice zucchini into half rounds. Heat oil in wok or large skillet. Stir fry garlic, chicken, and zucchini over high heat 4-5minutes or until chicken is no longer pink and slightly browned and zucchini isslightly browned.  

Add basil, oregano, salt, and pepper; cook for 1 minute more. Add tomatoes and olives. Cook and stir for 2 minutes. Stir in lemon juice. Delicious over rice. 

Chicken Breast Recipe with Avocado Slices

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Chicken breast recipe may also be grilled
Garnish salad greens with tomato, avocado and or orange slices