Chicken Paillard Salad *

 6 Tbsp balsamic vinegar

2 Tbsp EVOO

2 garlic cloves, minced

1 tsp dried oregano

Salt and freshly ground black pepper

1 1/2 pounds chicken breast cutlets

3 red and/or yellow bell peppers, cut into slices

2 romaine hearts, trimmed and leaves separated

1 oz shredded parmesan cheese

Combine balsamic vinegar, EVOO, garlic, oregano, and 1/2 tsp each salt and pepper in small bowl.  Place in ziploc bag and put chicken breasts and pepper slices and marinate for 30 minutes at room temperature, turning bags occasionally.  Place contents of bag in large skillet, sprinkle with 1/2 tsp each of salt and pepper.  Cook on medium low until chicken is cooked through, turning after about 5 minutes.  Transfer to a cutting board and let rest for 5 minutes before slicing.  Place sliced chicken and peppers on top of romaine leaves.  Top with cheese.  Top with dash of freshly ground black pepper.  

If desired, mix 2 Tbsp balsamic vinegar and 1 Tbsp EVOO for additional dressing.  

Serves 4