Method:Frying

1. Formula

1. 1/4 cup chopped fresh rosemary
2. 1/4 cup chopped fresh thyme
3. 6 garlic cloves, finely chopped
4. Coarse salt
5. 4 boneless chicken breast halves with skin
6. 6 tablespoons extra-virgin olive oil
7. 1 tablespoon white wine vinegar
8. 1 shallot, finely chopped
9. 1/2 teaspoon Dijon mustard
10. 6 ounces baby spinach
11. 1/4 cup crumbled goat cheese
12. 1/2 cup walnuts, crumbled and toasted

2. Nutrition Information

• Calories: 511 kcal
• Carbohydrates: 8 g
• Dietary Fiber: 2 g
• Fat: 38 g
• Protein: 32 g
• Sugars: 1 g

Please avoid eating too much Fat and Calories to keep fit and lose your weight.

3. Directions

1. Preheat the oven to 200 degrees F. In a small bowl, combine the rosemary, thyme, garlic and 2 teaspoons salt. Rub all over the chicken.
2. In a large skillet, heat 2 tablespoons olive oil over medium-high heat. Place 2 chicken breasts, skin side down, in the pan and top with a heavy skillet to flatten. Cook for 7 minutes, turn and fry until cooked through, about 4 minutes. Keep warm on a baking sheet in the oven while you fry the remaining chicken in two more tablespoons olive oil.
3. In a large bowl, whisk together the remaining 2 tablespoons olive oil, the vinegar, shallot, mustard and 1/4 teaspoon salt. Add the spinach and toss; top with the goat cheese and toasted walnuts. Serve with the chicken.

4. Remark