Instructions: The next is from Simon Haxter, restaurant manager:

Combine mayonnaise, mustard, pepper and 1/2 tablespoon rosemary in bowl.

Generously coat chicken pieces with marinade.

Broil chicken breasts or saute them in oil over medium heat 5 to 8 minutes or until cooked through.

While chicken is cooking, separately steam green beans and spinach, cooking beans until just tender, 3 to 5 minutes, and cooking spinach just until wilted. Set beans aside to cool. Keep spinach warm.

To make vinaigrette: Combine oil, vinegar, garlic, salt and reserved 2 tablespoons rosemary. Mix well. When beans are cool, add olives to them.

Pour desired amount of vinaigrette dressing over beans and olives.

(Remaining dressing can be refrigerated and used over a green salad.)

For each serving: Place bed of about 1/2 cup spinach on a plate. Set a chicken breast atop spinach. Place 3/4 cup dressed beans on plate along with 4 to 5 stuffed new potato halves. Garnish each chicken breast with sprig of fresh rosemary.

Makes 8 servings.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.