Salad of Chicken Breast Stuffed with Dried Figs
| Yield: | 4 Servings |
| Categories: |
| 1 | tb | Unsalted butter |
| 1 | Scallion | |
| 2 | oz | Mushrooms |
| 1 | sl | White bread |
| 1/2 | oz | Blue cheese |
| 1 | oz | Dried figs |
| Salt and pepper | ||
| 4 | Boneless chicken breasts | |
| FOR THE SALAD | ||
| 1 | sm | Bunc arugula |
| 1 | sm | Head radicchio |
| FOR THE VINAIGRETTE DRESSING | ||
| 1 | ts | Dijon-style mustard |
| Salt and pepper | ||
| 2 | tb | Red wine vinegar |
| 1/2 | c | Olive oil |
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