1 (10 ounce) package frozen chopped spinach
1 (8 ounce) container crushed tomato paste
1/2 teaspoon dried basil
1 teaspoon dried rosemary
1 tablespoon dried oregano
1 tablespoon crushed tomato paste
1 teaspoon dried oregano
1/2 teaspoon dried basil
1/2 teaspoon salt
1 teaspoon grated lemon zest
In a blender, combine spinach with tomato paste, basil, rosemary, oregano, crushed tomato paste, oregano, basil and salt.
Pour mixture into a medium bowl and toss with lettuce, cheese, lettuce, cheese, tomato paste, oregano, basil and salt.
Heat olive oil in a small saucepan heated to medium-high. Place chicken in the center of the pan. Place same mixture inside lettuce slot, top and bottom of bowl, sandwiching chicken on top of lettuce ball.
Heat olive oil in the same pan but pour some of the dressing over the top. Cover heat and simmer 5 to 10 minutes, turning once.
Remove lettuce from bowl. Top with the spinach mixture and toss with Caesar salad. Sprinkle with lemon zest and serve.
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