Ingredients
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3 boneless skinless chicken breast halves
3/4 cup chicken stock
3/4 cup white wine
3/4 cup sun-dried tomato (not packed in oil)
1/2 - 3/4 cup mayonnaise
2 shallots, peeled & finely chopped
1/2 cup asiago cheese, shredded
1/3 cup pine nuts
salt & pepper
6 -8 ounces fresh spinach leaves
Preparation
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Preheat oven to 350 degrees.
Place chicken in shallow baking dish, add chicken stock & white wine.
Bake uncovered in preheated oven for 10 minutes.
Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.
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