Instructions: Heat 2 Tablespoon oil in 12" skillet over medium-high heat. Cook onion in oil, stirring occasionally, until tender. Reduce heat to med. Add chicken.

Cook uncovered about 5 minutes, turning frequently, until chicken is brown.

Add wine; reduce heat. Cover and simmer about 10 minutes or until juice of chicken is no longer pink when centers of thickest pieces are cut. Cover and refrigerate 2 hours or until cold. Cut chicken into strips. Mix 1/3 cup oil, the lemon juice, 2 Tablespoon rosemary, the basil, mint, salt and pepper. Arrange 1/3 of the spinach in large bowl. Top with 1/3 of the tomatoes and chicken. Repeat twice with remaining spinach, tomatoes and chicken. Drizzle with oil mixture. Sprinkle with cheese. Garnish with rosemary leaves.

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