| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Dairy |
|
Salad |
6 |
Servings |
INGREDIENTS
| 2 |
T |
Olive or vegetable oil |
| 1 |
|
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 |
T |
Lemon juice |
| 2 |
T |
Fresh rosemary leaves, chop |
| 2 |
T |
Fresh basil leaves, chopped |
| 2 |
T |
Fresh mint leaves, chopped |
| 1/2 |
t |
Salt |
| 1/4 |
t |
Pepper |
| 1 |
lb |
Spinach leaves |
| 6 |
|
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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