Instructions

1. Chop onions, and microwave frozen spinach until warm
2. Render pot hot with olive oil and saute onions
3. Add white wine and reduce, add sliced garlic
4. Add spinach, squeeze out excess water to reduce overall cooking time
5. Ready chicken breasts: Clean fat off chicken breast, and butterfly chicken breast.
6. Add cream to pot, stirring occasionally
7. Reduce heat and let simmer
8. Lay out chicken breasts flat, and season with Cavender’s Greek Seasoning on both sides
9. Render saute pan hot with olive oil, (if non-stick pan you can pass on the oil), and lay chicken breasts into pan.
10. Place a plate or lid over pan to cook with heat from top and bottom
11. Add Parmesan cheese to pot with spinach, stir in well.
12. Add Cavender’s Greek Seasoning for flavor, and a dash of Black Pepper.
13. Julienne half onion and chop tomato
14. Remove chicken from saute pan
15. Add onion to saute pan, with wine
16. Add tomatoes to onion
17. Flower tomato by starting at the top, make a slice and skin tomato following the curve of the tomato to the bottom.
18. Take skin and wrap around finger to create rose. Set aside for garnish
19. Chop garlic clove and add to saute pan with tomatoes and onions, stir well. Re-introduce chicken breasts to saute pan.
20. Add butter to chicken and onions.
21. Remove chicken breasts from pan and slice, return to pan after sliced

To Serve:

1. On large serving plate, place chicken on one side of plate
2. Top with onions and tomatoes.
3. Spoon spinach next to chicken, and top with parmesan cheese
4. Place tomato flower on other side of plate
5. Serve.