1 (10 ounce) package frozen chopped spinach, thawed
1 pound skinless, boneless chicken breast halves
3 cloves garlic, minced
1 teaspoon salt
1 teaspoon dried rosemary
3 tablespoons olive oil
3 tablespoons sherry
1 tablespoon onion powder
1 onion, thinly sliced
1 clove garlic, minced
2 tablespoons salt
2 teaspoons paprika
2 bay leaves
1 teaspoon lemon zest
1/4 teaspoon ground black pepper
1 cup olive oil
In a large container of ice water, combine spinach, chicken, garlic, salt, rosemary, olive oil, sherry, onion powder, onion, garlic, salt, paprika and bay leaves. Mix well. Chill in refrigerator.
Preheat grill for high heat. Place chicken on grill, browning often, and turning once, about 5 minutes per side. Grill, uncovered, about 10 minutes per side. Remove chicken from grill, and place on a platter. Drain excess fat and reserve juices.
On a medium-sized baking sheet, spread reserved spinach mixture onto the bottom of the prepared pan. Brush mushrooms, and sprinkle with the remaining 1/2 cup olives. Drizzle with remaining olive oil.
Cover, and chill in refrigerator overnight.
Remove chicken from refrigerator, and grill about 10 minutes per side, until chicken is tender and juices run clear.
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