3/4 Cup extra virgin olive oil
1/4 Cup red wine vinegar
3 tablespoons coarse-grained mustard
4 large cloves minced garlic
2 1/2 tablespoons Worcestershire sauce
4 boneless skinless chicken breasts
1 large head romaine lettuce
4 roma tomatoes cut into wedges
Freshly grated Parmesan cheese

Combine & blend the first 5 ingredients. Remove 3/4 cup of the mixture and use to marinate chicken. Refrigerate for 1 hour or more. Discard used marinate.

Grill chicken breasts on an oak wood, charcoal or gas BBQ.

Cut romaine into 1 inch pieces and add to salad bowl. Add tomatoes and remaining oil & vinegar mixture and toss to coat all ingredients. Divide salad among 4 plates and top each with sliced grilled chicken breasts. Top with freshly grated Parmesan cheese. Serve immediately. Makes 4 portions

Recommended wine: Dunning Vineyards Chardonnay!