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Combine chicken with garlic, Basil olive oil, balsamic, apple juice, salt and pepper. Allow marinating in the refrigerator at least 2 hours, but not longer than 24 hours. Take chicken out and pat dry with a paper towel. Heat olive oil in a sauté pan over medium heat and add chicken. Cook until both sides are golden brown and the center reaches 165 degrees, then remove to a plate to rest.
Toss the romaine with the salad dressing and top with chicken, basil, dry cherries, goat cheese and flake salt.
Mix together Traverse City Cherry balsamic with honey. Continue to mix as you add in the olive oil, salt and pepper.
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