Yield: 1 Servings
|¼ cup||Dijon-style mustard|
|½ teaspoon||Black pepper|
|2¾ tablespoon||Very finely minced fresh rosemary; (divided)|
|8 \N||Boneless; skinless chicken breast halves|
|\N \N||Vegetable oil or butter to saute chicken breasts|
|6 cups||Fresh green beans; trimmed|
|6 cups||Steamed spinach; washed, stems removed|
|1 cup||Olive oil|
|1 cup||Balsamic vinegar|
|1 tablespoon||Freshly chopped garlic|
|½ cup||Chopped sliced green or black olives; (optional)|
|8 \N||Sprigs fresh rosemary for garnish|
The next is from Simon Haxter, restaurant manager: Combine mayonnaise, mustard, pepper and ½ 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 ½ cup spinach on a plate. Set a chicken breast atop spinach. Place ¾ 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@... on Jan 29, 1998