Title: Water Street Brewery Rosemary Chicken
Categories: None
Yield: 1 Servings

1 c Mayonnaise
1/4 c Dijon-style mustard
1/2 ts Black pepper
2 3/4 tb Very finely minced fresh
-rosemary; (divided)
8 Boneless; skinless chicken
-breast halves
Vegetable oil or butter to
-saute chicken breasts
6 c Fresh green beans; trimmed
6 c Steamed spinach; washed,
-stems removed
1 c Olive oil
1 c Balsamic vinegar
1 tb Freshly chopped garlic
1 1/2 ts Salt
1/2 c Chopped sliced green or
-black olives; (optional)
8 Sprigs fresh rosemary for
-garnish

The next is from Simon Haxter, restaurant manager:

Combine mayonnaise, mustard, pepper and 1/2 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 1/2 cup spinach on a plate. Set a
chicken breast atop spinach. Place 3/4 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@aol.com on Jan
29, 1998