Balsamic Vinaigrette Chicken Over Gourmet Greens

1/2 cup basil leaves
1/3 cup balsamic vinegar or sherry vinegar
1/3 cup finely chopped shallots
1/4 cup water
2 tbsp. honey
1 tbsp. olive oil
4 skinless, boneless chicken breast halves
8 cups gourmet salad greens

Place first 6 ingredients in a blender; process until smooth.

Combine 1/2 cup of Balsamic Vinaigrette and chicken in a shallow dish. Cover and
marinate in refrigerator 1 hour.

Remove chicken from dish; discard marinade. Place chicken on broiler pan coated
with cooking spray; cook for 6 minutes on each side or until done.

Combine remaining Balsamic Vinaigrette and salad greens; toss well. Divide the
greens mixture evenly among 4 plates; top each serving with 1 chicken breast half.

4 servings Note: Vinaigrette will keep in the refrigerator for up to a week.