| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Meats, Dairy | Salad | 6 | Servings | |
INGREDIENTS
| 2 | tb | Olive or vegetable oil |
| 1 | sm | Onion; chopped |
| 6 | Chicken breast halves; boneless; skinless | |
| 1/2 | c | Dry white wine or chicken broth |
| 1/3 | c | Olive or vegetable oil |
| 2 | tb | Lemon juice |
| 2 | tb | Fresh rosemary leaves; chop |
| 2 | tb | Fresh basil leaves; chopped |
| 2 | tb | Fresh mint leaves; chopped |
| 1/2 | ts | Salt |
| 1/4 | ts | Pepper |
| 1 | lb | Spinach leaves |
| 6 | md | Tomatoes; sliced |
| 1/4 | c | Freshly grated Parmesan cheese leaves; if desired |
INSTRUCTIONS
Date: Fri, 09 Feb 1996 20:24:40 EST From: AKSC87A@prodigy.com (MARY JO KNAPPER) Heat 2 Tablespoon oil in 12" skillet over medium-high heat. Cook onion in oil, stirring occasionally, until tender. Reduce heat to med. Add chicken. Cook uncovered about 5 minutes, turning frequently, until chicken is brown. Add wine; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Cover and refrigerate 2 hours or until cold. Cut chicken into strips. Mix 1/3 cup oil, the lemon juice, 2 Tablespoon rosemary, the basil, mint, salt and pepper. Arrange 1/3 of the spinach in large bowl. Top with 1/3 of the tomatoes and chicken. Repeat twice with remaining spinach, tomatoes and chicken. Drizzle with oil mixture. Sprinkle with cheese. Garnish with rosemary leaves. Source: Easy One-Dish Recipes. MC-RECIPE@MASTERCOOK.COM MASTERCOOK RECIPES LIST SERVER From the MasterCook recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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