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Layered Chicken and Spinach Salad

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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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