For Chicken Marinade:
2 six-ounce chicken breasts, boneless & skinless
2 tablespoons olive oil
1 clove garlic, crushed
1 tablespoon fresh pepper, cracked
½ teaspoon salt
1 tablespoon dried cherries, diced
1 tablespoon fresh parsley, chopped
1 tablespoon fresh basil, chopped
Combine above ingredients and marinate, under refrigeration, for 2 to 24 hours.
Combine above ingredients either by hand or in a blender.
In a heavy sauté pan, sauté chicken over medium high heat three minutes per side. Slice into strips and set aside.
Combine walnuts, egg whites and brown sugar. Place on a lightly oiled cookie sheet and cook at 325 degrees until golden brown, about 3 to 4 minutes. Set aside, let cool. After walnuts have cooled, break apart into small pieces.
Combine blue cheese, cherries, walnuts and lettuce. Toss with dressing. Top with sliced chicken and serve.