Tender chicken coated with French herbes de Provence and served over a bed of baby spinach salad makes a quick dish.
Herbes de Provence is a mixture of dried herbs that are grown in the South of France. The assortment usually contains marjoram, rosemary, sage, summer savory, thyme and lavender. It can be found in some supermarkets. If difficult to find, use equal amounts of dried sage and thyme for the recipe.
Helpful hints:
_ Regular spinach can be used if baby leaves are unavailable.
_ Balsamic vinegar can be used instead of red wine vinegar.
_ To save time, use a reduced-fat vinaigrette instead of making a dressing.
_ Frozen corn can be substituted for fresh.
_ Make sure your bottle of dried herb is less than 6 months old.
Countdown:
_ Saute chicken.
_ Saute corn.
Shopping List:
} pound boneless, skinless chicken breast, 1 bottle herbes de Provence, 1 bottle red wine vinegar, 1 jar Dijon mustard, 1 bag washed, ready-to-eat baby spinach leaves, 4 ears fresh corn on the cob
Staples: olive oil, salt and black peppercorns.
