Ingredients
- 1/2 cup chopped artichoke hearts
- 1 small red onion, diced small
- 1 Roma tomato, diced small
- Juice of 1 lemon
- 2 tablespoons olive oil
- Kosher salt and freshly ground black pepper
- 1/4 cup olive oil
- 1 tablespoon minced rosemary
- 1/2 teaspoon crushed red pepper flakes
- 3 garlic cloves, minced
- Zest of 1 lemon
- Kosher salt and freshly ground black pepper
- 4 chicken cutlets
- 10 to 12 butter lettuce leaves
- 1/2 cup grated Romano cheese
- 1/3 cup balsamic glaze
- 1/4 cup prepared pesto
- 10 basil leaves, torn
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