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GARLIC & BASIL MARINATED CHICKEN BREAST OVER FIELD GREENS WITH FILET BEANS, ROASTED EGGPLANT INA HERBED VINAIGRETTE

Marinated Chicken Ingredients
1 tablespoons Garlic, chopped
¼ cup chopped Basil
¼ cup chopped Parsley
2 – 8 oz. Chicken Breasts
½ cup Filippo Berio® Olive Oil

Instructions
Marinate chicken breasts for at least 2 hours. Dry off chicken then sauté on both sides in a hot sauté pan until golden brown. Put into a pre-heated 350ºF oven for 5-7 minutes.

Roasted Eggplant Ingredients
2 medium Eggplants
2 tablespoons Kosher Salt
1 tablespoon Filippo Berio® Olive Oil
¼ teaspoon Balsamic Vinegar
1 tablespoon chopped Parsley

Instructions
Salt the eggplant for at least 20 minutes. Add vinegar, Filippo Berio® Olive Oil and parsley. Roast in a 350ºF oven until golden brown.

Herbed Vinaigrette Ingredients
2 tablespoons each of chopped Basil, Parsley and Rosemary
½ tablespoon Dijon Mustard
½ cup Champagne Vinegar
2 cups Filippo Berio® Olive Oil
Salt and Pepper to taste

Instructions
Add herbs, mustard, vinegar, salt and pepper to a medium sized mixing bowl. Whisk until combined. Slowly drizzle in Filippo Berio® Olive Oil, starting with a couple of drops and gradually moving to a thin stream. Taste.