2 whole chicken breasts, halved, boned and skinless
2 thin slices lemon and onion
1 sm. sliced fresh ginger
3 sprigs parsley or thyme
1 c. lightly packed fresh basil or 3 tbsp. dried
1/4 c. chopped parsley
2 cloves garlic
1/4 c. white wine vinegar
1/2 c. olive or salad oil
2 tbsp. Parmesan cheese
1/8 tsp. coarsely ground pepper

Bring enough water to boil to cover the chicken. Add lemon, onion, ginger and parsley. Remove from heat and add chicken. Cover and let stand 20 minutes or until done. Drain and plunge into cold water.

DRESSING:

In blender or food processor, combine basil, parsley, garlic, vinegar, oil, cheese and pepper.

Line ends of serving plate with a combination of iceberg and red leaf (or green leaf) lettuce; arrange thinly sliced tomatoes on sides. Slice chicken 1/2 inch thick across the grain. Place in center of plate. Drizzle with dressing.