Recipe - Layered Chicken And Spinach Salad

2 tablespoon Olive or vegetable oil
1 small Onion; chopped
6 Chicken breast halves;
boneless; skinless
One half cup Dry white wine or chicken
broth
1/3 cup Olive or vegetable oil
2 tablespoon Lemon juice
2 tablespoon Fresh rosemary leaves; chop
2 tablespoon Fresh basil leaves; chopped
2 tablespoon Fresh mint leaves; chopped
One half teaspoon Salt
One fourth teaspoon Pepper
1 pound Spinach leaves
6 md Tomatoes; cut or sliced up
One fourth cup Freshly grated Parmesan
cheese leaves; if desired

Date: Fri, 09 Feb 1996 20:24:40 EST

From: AKSC87A@prodigy.com (MARY JO KNAPPER)

Heat 2 Tablespoon oil in 12" skillet over mediumhigh 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 OneDish Recipes.

MCRECIPE@MASTERCOOK.COM

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