This recipes isn’t mine, but one from the National Honey Board. I attended the Taste of Home cooking school last week and this was one of the recipes we were taught. I thought I would share it this week, it’s delicious. Hope you enjoy.
6 boneless skinless chicken breasts, 4 oz. each
9 cups – lightly packed baby spinach
1 1/2 cups – shredded Monterey Jack cheese
3 slices – crisp-cooked thick bacon, crumbled
3 small tomatoes, each sliced into 4 wedges lengthwise
Honey-Jalapeno Vinaigrette
3 tablespoons – white wine vinegar
3 tablespoons – fresh lime juice
2 tablespoons – fresh cilantro, coarsely chopped
1 tablespoon – jalapeno pepper, seeded and coarsely chopped
2 large cloves garlic, quartered
1 teaspoon – salt
1/2 teaspoon – freshly ground black pepper
2/3 cup – honey
2/3 cup – vegetable oil
Place chicken in a large re-sealable plastic bag and add 3/4 cup Honey-Jalapeno Vinaigrette. Seal bag and refrigerate for 30 minutes or overnight. Drain and discard marinade. Grill chicken, covered, over medium heat for 6-7 minutes on each side or until juices run clear. Cut chicken across the grain into 1/2 inch-wide strips. Put 1 1/2 cups of spinach on each of six serving plates. Drizzle each with 1 tablespoon vinaigrette. Top each with chicken strips, 1/4 cup cheese and crumbled bacon; garnish with two tomato wedges and drizzle 1 tablespoon of vinaigrette on top.
For Honey-Jalapeno Vinaigrette: process vinegar, lime juice, cilantro, jalapeno, garlic, salt and pepper in a blender or food processor. With blender running, add honey, then oil; mix well. Refrigerate until needed.
Tags: bacon, chicken breast, cilantro, Garlic, honey, jalapeno pepper, lime juice, Monterey jack cheese, salt & pepper, spinach, Tomatoes, vegetable oil, white wine vinegar
