Alden Chicken Spiral Salad
4 boneless/skinless chicken or turkey breasts (butterflied)
2 cloves fresh garlic
8-10 large green olives (stuffed or unstuffed) – double this number for small olives
2 tbsp extra virgin olive oil (evoo)
1 tbsp rosemary
1 tsp kosher/sea salt
1 tsp fresh ground black pepper
1 cup chopped fresh/frozen spinach
Combine chopped garlic and olives with oil and spices in mortar, mush with pestle to paste consistency combine paste with spinach.
Spread remoulade on inside of butterflied poultry breast.
Roll remoulade and place each breast in casserole dish lightly coated with evoo or non-stick spray.
Bake covered for 30 minutes at 425F.
Remove from oven and allow to rest.
Slice on the bias and serve over Caesar salad and garnish with grape or cherry tomatoes.
Serves up to 8 as salad or 4 as main dish.
Less healthy but can also be served over rice or pasta.