From The Frugal Gourmet Cooks Italian: New and Old Worlds, Simplified for the American Kitchen, by Jeff Smith and Craig Wollam (1993)

This dish is from Bologna. Modena, the home of balsamic vinegar, and Bologna, come up with the most wonderful uses for the balsamic condiment. This recipe is very close to one that we tasted in Leonida in Bologna. It is a fine first course, main course, or, with a bit of lettuce, a terrific salad.

COLD CHICKEN WITH GREEN SAUCE BALSAMIC

Serves 4 as an appetizer

4 individual chicken breasts, bone in, skin on, poached gently covered in a 6-quart pot half-full of water for 10 to 15 minutes or until juices run clear when meat is pierced with a knife, “do not overcook!,” drained and allowed to cool enough to handle, meat removed from bones “in whole pieces,” skin and bones discarded, meat sliced ¼-inch thick across grain and arranged neatly on a serving platter

The Sauce

Pour Sauce over sliced chicken, cover and chill 1 hour.

THE SAUCE

½ tsp dried marjoram
½ C extra virgin olive oil
¼ C finely chopped parsley
2 Tbsp minced shallots
1½ Tbsp balsamic vinegar
Salt, pepper, to taste

Combine all ingredients in a small bowl and mix together.