Rosemary Chicken Wilted Spinach Salad
Serves: 4
  • 4 slices bacon, chopped
  • 4 boneless skinless chicken breasts, about 1-1/2 pounds
  • 1 tablespoon chopped fresh rosemary or 1 teaspoon dried
  • Kosher salt
  • Fresh ground black pepper
  • 3 tablespoons olive oil
  • 2 tablespoons port wine or red wine
  • 2 tablespoons red wine vinegar
  • 1 pound baby spinach
  • ½ cup grated Parmesan cheese
  1. Cook bacon in a skillet until crisp; remove and drain on paper towels; drain off all but 2 tablespoons of the bacon fat from the pan.
  2. Pound chicken breasts to about ½ inch thickness. Season both sides with salt and pepper then sprinkle with rosemary, patting lightly to adhere. Add 2 tablespoons of olive oil to the bacon fat in the pan; heat over medium heat; cook chicken breasts allowing to brown on one side before turning, about 5 minutes. Turn breasts and repeat process, cooking until chicken is just cooked through. Remove chicken from the pan, cover lightly with foil and allow sitting 5-1o minutes. Thinly slice chicken.
  3. In the same skillet over medium heat, add the remaining 1 tablespoon of olive oil, port wine and red wine vinegar; add spinach and toss and cook just until and slightly wilted, about 1-2 minutes. Arrange spinach on plates and top with sliced chicken. Sprinkle with cooked bacon and grated Parmesan cheese.
Recipe by A Year at the Table at