In a large bowl, layer:
- Spring Greens
- Carrots, peeled and thinly sliced
- Green Onions, thinly sliced
- 2 ribs Celery, thinly sliced
- 1 Tomato, diced
- Sprinkle with Gorgonzola
Serve with Country French Vinaigrette made with Sherry Vinegar
Baked Chicken with Tomatoes, Scallions, and Herbs
Pre-heat oven to 350 degrees. Drizzle 2 Tablespoons Olive Oil in the bottom of a small, shallow baking dish. Place 2 boneless, skinless Chicken Breasts in dish, and turn to coat. Sprinkle with Salt and Pepper. Scatter 1 large diced Tomato on top. Arrange Scallions and fresh springs of Rosemary and Thyme around Chicken. Cover and bake for 30 minutes.
|Roses from my mother’s garden!|
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