Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 cup | Mayonnaise |
| 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 |
| 1½ teaspoon | Salt |
| 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