Layered chicken and spinach salad

6 Servings

Ingredients

Quantity Ingredient
2 tablespoons Olive or vegetable oil
1 small Onion; chopped
6 Chicken breast halves; boneless; skinless
½ cup Dry white wine or chicken broth
⅓ cup Olive or vegetable oil
2 tablespoons Lemon juice
2 tablespoons Fresh rosemary leaves; chop
2 tablespoons Fresh basil leaves; chopped
2 tablespoons Fresh mint leaves; chopped
½ teaspoon Salt
¼ teaspoon Pepper
1 pounds Spinach leaves
6 mediums Tomatoes; sliced
¼ cup Freshly grated Parmesan cheese leaves; if desired

Directions

Date: Fri, 09 Feb 1996 20:24:40 EST From: AKSC87A@... (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 ⅓ cup oil, the lemon juice, 2 Tablespoon rosemary, the basil, mint, salt and pepper. Arrange ⅓ of the spinach in large bowl. Top with ⅓ 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@...

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