Panfried Chicken with Spinach Salad Erika Lenkert   From Every Day with Rachael Ray October 2006 FOUR SERVINGS Prep Time: 25 min Cook Time: 25 min 1/4 cup chopped fresh rosemary 1/4 cup chopped fresh thyme 6 garlic cloves, finely chopped Coarse salt 4 boneless chicken breast halves, with skin 6 tablespoons extra-virgin olive oil 1 tablespoon white wine vinegar 1 shallot, finely chopped 1/2 teaspoon Dijon mustard 6 ounces baby spinach (about 8 cups) 1/4 cup crumbled goat cheese 1/2 cup walnuts (2 ounces), crumbled and toasted 1. Preheat the oven to 200°. In a small bowl, combine the rosemary, thyme, garlic and 2 teaspoons salt. Rub all over the chicken. 2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Place 2 chicken breasts, skin side down, in the pan and top with a heavy skillet to flatten. Cook for 7 minutes, turn and fry until cooked through, about 4 minutes. Keep warm on a baking sheet in the oven while you fry the remaining chicken in two more tablespoons olive oil. 3. In a large bowl, whisk together the remaining 2 tablespoons olive oil, the vinegar, shallot, mustard and 1/4 teaspoon salt. Add the spinach and toss; top with the goat cheese and toasted walnuts. Serve with the chicken.

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