Ingredients
1 cup extra virgin olive oil
6 tablespoons red or white wine vinegar
1 tablespoon plus 1/4 cup Dijon mustard
8 garlic cloves, pressed
2 small shallots, minced
3/4 teaspoon sugar
1 small onion, chopped small
1/2 cup dry white wine
1/2 teaspoon dried thyme
8 boneless, skinless chicken breast halves
12 cups mixed baby greens
Preparation
Combine oil, vinegar, 1 tablespoon mustard, 2 pressed garlic cloves, shallots, and sugar in jar or bowl. Season with salt and pepper. Shake or whisk to blend. (Dressing can be made 4 days ahead. Refrigerate. Bring to room temperature before using.)
Mix 1/4 cup mustard, remaining 6 pressed garlic cloves, onion, wine and thyme in large baking dish. Add chicken to dish; turn to coat. Chill at least 15 minutes or overnight, turning occassionally.
Preheat oven to 375°F. Bake entire contents of baking dish until chicken is cooked through, about 25 minutes. Transfer chicken to plate and cool. Thinly slice chicken crosswise. (Can be prepared 1 day ahead. Cover and refrigerate.)
When ready to serve, toss greens on a platter with enough dressing to coat. Arrange chicken atop greens. Drizzle more dressing over.
Recipe can be halved.
Cold leftovers are fabulous in a wrap. Spread a 10" whole wheat tortilla with 1-1/2 tbsp. basil aioli. Top with dressed chicken and greens (approx. 1/2 cup). Sprinkle with about 1 tbsp. shredded parmesan. Wrap and eat.
