From RACHAEL RAY EXPRESS LANE MEALS. Love Chicken Piccata? Try this warm and flavorful super-salad-supper!

4 SERVINGS

6 chicken breast cutlets
Salt and black pepper
3 tablespoons EVOO{extra-virgin olive oil)
4 chewy, crusty rolls
1 tablespoon unsalted butter
2 shallots chopped
3 garlic cloves chopped
3 tablespoons capers chopped
1/2 cup dry white wine (I use cooking wine)
Juice of 1 lemon
2 pounds triple-washed spinach tough stems removed, coarsely chopped
Parmigiano-Reggianocheese, for garnish

Preheat the oven to 250°F.

Season the chicken with salt and pepper on both sides. Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat. When the oil ripples, add the chicken and cook
for 3 minutes on each side. Remove the chicken to a plate and let it rest and cool.

W rap the rolls in foil and place in the oven to warm.

To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter. Melt the butter into the EVOO and add the shallots, garlic, and capers. Saute for 5 minutes, then add the white wine and reduce for 30 seconds. Next, add the lemon juice and immediately add the spinach-mound it up in the pan. You will not be able to fit it all in there at first; just keep turning the spinach and wilting it down until you get it all in, then turn the heat off. Keep some leaves a bit crisp to vary the textures in your salad. Season the spinach with salt and pepper. Chop the chicken into little bits, then add to the warm salad and toss to distribute. Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano. Serve with a warm roll for mopping.