5 oz. Goat Cheese
2 oz. Baby field greens
8 oz. Boneless chicken breast

2 Vine ripened tomatoes
1 Shallot, large
1 French baguette
1 tsp. Sugar
Stax’s Seasoning To Taste
2 oz. Olive Oil
2 oz. Canola Oil
1 Tbsp. Tomato Paste
2 oz. Kalamata Greek Olives
1 oz. Balsamic Vinegar
1 tsp. Dijon Mustard
1 oz. Robert Mondavi Chardonnay
8 oz. Heavy Whipping Cream
1 tsp. Fresh marjoram or oregano

CALAMATA AND GOAT CHEESE DRESSING
Place the olives and 2 ½ ounces of goat cheese in the blender with the olive oil and heavy whipping cream. Add the Stax’s Seasoning. Blend over low speed until desired consistency is achieved.

TOMATO AND MARJORAM DRESSING
Slice the ends off of the vine ripened tomato, core and squeeze until the seeds are removed. In the blender, add the tomato, olive oil and tomato paste, fresh marjoram leaves, Dijon mustard and Stax’s Seasoning to taste. Add the Mondavi Chardonnay and blend.

Season the boneless chicken breast with Stax’s Seasoning and grill until done. Slice the French Baguette into medallions. Drizzle some olive oil onto the bread and place in the oven to toast. Wash and drain the baby field greens and place in a mixing bowl. Add the tomato and marjoram dressing and toss with the greens.

On the toast points, spread the remaining goat cheese and return to the oven to warm the cheese. On your serving dish, spread some of the Kalamata dressing. Opposite the Kalamata dressing, place the dressing coated field greens. Remove the chicken from the grill, and julienne. Place atop the Kalamata dressing. Garnish with toast points.