Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   8                    boneless skinless chicken breasts
   2      pounds        mixed greens -- see * note
                        *** Roquefort & balsamic vinaigrette***
   2      ounces        garlic -- crushed
   1      ounce         fresh basil -- chopped
   1      ounce         shallots -- chopped fine
   8      ounces        balsamic vinegar
  12      ounces        olive oil -- blended with
  12      ounces        peanut oil
   8      ounces        Roquefort cheese -- crumbled
                        salt -- to taste
                        black pepper -- freshly ground, to
                        -- taste
                        ***Garnish***
                        sliced plum tomatoes

Preparation:

* Note: Romaine, red leaf, green leaf, frisee, and radiccio; rinsed, trimmed, and torn into bite-size pieces. To make vinaigrette, place garlic, shallots, fresh chopped basil in a stainless-steel bowl. Add in balsamic vinegar, whisk in oils, add in chunky Roquefort. Adjust seasoning with salt and pepper. Reserve 1 1/2 cups. Marinate chicken in remaining vinaigrette for 12 hours in refrigerator. In a flat dish, lay out chicken; place vinaigrette over breasts being sure all of breasts are covered; turn once. Preheat grill until hot, brush grids with oil. Place marinated chicken breasts on hot grids and grill for approximately 3 to 4 minutes on each side. Check internal temperature, it must reach 165F. Remove from grill; chill to 38F. Discard vinaigrette used for marinating raw chicken. Arrange mixed greens on eight plates. Slice each chilled chicken breast into 8 julienne strips. Arrange lattice style over mixed greens. Ladle reserved Roquefort and Balsamic Vinaigrette over chicken and greens. Serve chilled. Garnish with sliced plum tomatoes. This recipe serves 8.