Recipes

Begin Chicken:Trim excess fat from chicken breasts and poke each 7-10 times with a fork. Add chicken breasts and Italian dressing to a zip lock bag and allow to marinate in refrigerator for at least 30 minutes.

Make croutons and assemble rest of salad while chicken marinates.

Croutons: Preheat oven to 350 degrees.

Cut bread into 3/4 inch cubes. Toss in a large bowl with 2 Tbsp olive oil to coat.

Add cheese, basil, and oregano and toss again. Spread cubes onto large stoneware bar pan and sprinkle with salt and pepper to taste.

Bake for 10-15 minutes or until toasted. Remove from oven and allow to cool in pan

Salad: Remove root ball from Boston lettuce. Separate and wash leaves. Spin dry and chop with a plastic knife (to avoid browning). Divide chopped lettuce between two dinner plates.

Slice hard boiled eggs. Arrange one egg on each plate

Quarter artichoke hearts and arrange next to egg on each plate

Shred carrots and arrange in a line next to artichoke hearts

Beginning on other side of plate, arrange a line each of mushrooms, croutons and black olives

Finish Chicken:Remove chicken breasts from marinade and grill about 7 minutes each side or until done.

Slice each breast into bite-sized pieces and arrange down the center of the salad.

Serve with your favorite salad dressing