| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables, Grains | Sami | 1 | Servings | |
INGREDIENTS
| 1 | c | Mayonnaise |
| 1/4 | c | Dijon-style mustard |
| 1/2 | ts | Black pepper |
| 2 3/4 | tb | Very finely minced fresh rosemary; (divided) |
| 8 | Boneless; skinless chicken breast halves | |
| Vegetable oil or butter to saute chicken breasts | ||
| 6 | c | Fresh green beans; trimmed |
| 6 | c | Steamed spinach; washed, stems removed |
| 1 | c | Olive oil |
| 1 | c | Balsamic vinegar |
| 1 | tb | Freshly chopped garlic |
| 1 1/2 | ts | Salt |
| 1/2 | c | Chopped sliced green or black olives; (optional) |
| 8 | Sprigs fresh rosemary for garnish |
INSTRUCTIONS
The next is from Simon Haxter, restaurant manager: Combine mayonnaise, mustard, pepper and 1/2 tablespoon rosemary in bowl. Generously coat chicken pieces with marinade. Broil chicken breasts or saute them in oil over medium heat 5 to 8 minutes or until cooked through. While chicken is cooking, separately steam green beans and spinach, cooking beans until just tender, 3 to 5 minutes, and cooking spinach just until wilted. Set beans aside to cool. Keep spinach warm. To make vinaigrette: Combine oil, vinegar, garlic, salt and reserved 2 tablespoons rosemary. Mix well. When beans are cool, add olives to them. Pour desired amount of vinaigrette dressing over beans and olives. (Remaining dressing can be refrigerated and used over a green salad.) For each serving: Place bed of about 1/2 cup spinach on a plate. Set a chicken breast atop spinach. Place 3/4 cup dressed beans on plate along with 4 to 5 stuffed new potato halves. Garnish each chicken breast with sprig of fresh rosemary. Makes 8 servings. Posted to recipelu-digest Volume 01 Number 633 by GramWag@aol.com on Jan 29, 1998
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