Tomato Chicken Stack Salad and Peachy Banana Amaretto

Ingredients

• 15 fresh basil leaves
• 1 tablespoon fresh Italian parsley
• 1 small shallot
• 4 vine-ripe tomatoes
• ¼ teaspoon kosher salt
• 1 chilled Deli oven-roasted chicken
• 2 tablespoons white balsamic vinegar
• 2 tablespoons extra-virgin olive (or avocado) oil
• ½ teaspoon dried oregano
• ¼ teaspoon pepper
• ⅓ cup imported feta (or goat) cheese

Steps

1. Slice basil thinly; chop parsley and shallot finely. Core tomatoes, cut into ¼-inch-thick slices, and season with salt. Shred chicken (breast meat only; 2 cups).
2. Whisk vinegar, oil, oregano, pepper, parsley, basil, and shallots until well blended. Add chicken to dressing and toss to coat.
3. Alternate tomato slices, chicken mixture, and cheese on plates; serve.

Ingredients

• 3 medium peaches
• 2 bananas
• ¼ cup cream sherry
• ¼ teaspoon almond extract
• 3 tablespoons unsalted butter
• ⅓ cup brown sugar
• ½ teaspoon ground cinnamon

Prep

• Peel peaches; cut fruit into thin slices and place in medium bowl.
• Peel bananas; cut into ½-inch-thick slices and add to peaches.

Steps

1. Combine sherry and almond extract; then stir into fruit.
2. Preheat large sauté pan on medium-high 2-3 minutes. Place butter in pan, then stir in brown sugar; bring mixture to a boil, stirring constantly, to melt sugar.
3. Stir in cinnamon and fruit mixture; cook 3-4 minutes or until fruit begins to soften. Serve.