Recipe

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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 oz fresh spinach leaves

• 1 Preheat oven to 350 degrees.
• 2 Place chicken in shallow baking dish, add chicken stock & white wine.
• 3 Bake uncovered in preheated oven for 10 minutes.
• 4 Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
• 5 Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
• 6 When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
• 7 Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
• 8 In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
• 9 Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.