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| 2 Esslöffel | Olive oil or vegetable oil |
| 1 klein | Onion chopped |
| 6 | Chicken breast halves; boneless; skinless |
| 1/2 Tasse | Dry white wine or chicken broth |
| 1/3 Tasse | Olive oil or vegetable oil |
| 2 Esslöffel | lemon juice |
| 2 Esslöffel | Fresh rosemary leaves; chop |
| 2 Esslöffel | basil leaves fresh, chopped |
| 2 Esslöffel | mint leaves fresh, chopped |
| 1/2 Teelöffel | salt |
| 1/4 Teelöffel | pepper |
| 1 x ca. 450 g | spinach leaves |
| 6 mittel | tomatoes sliced |
| 1/4 Tasse | Freshly grated Parmesan cheese leaves; if desired |
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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.
From the MasterCook recipe list. Downloaded from Glen's Mm Recipe Archive,
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