2 boneless chicken breasts
1/4 cup +2 Tbsp. SilverLeaf Raspberry Chipotle Sauce
10 oz. fresh spinach (or 1 box frozen)
2 oz. feta cheese
2 Tbsp. Epicurean's Delight Garlic flavored Olive Oil
1 Day Ahead: Place chicken breasts and 1/4 cup Raspberry Chipotle Sauce in Ziploc bag. Squeeze air from bag and seal. Refrigerate for 24 hours.
Remove chicken from bag and grill or bake until done. Slice chicken in 1/4"-1/2" slices. While chicken is cooking clean, rinse and drain spinach. Microwave spinach for 2 minutes. Mix remaining 2 Tbsp. Roasted Raspberry Chipotle Sauce with Garlic flavored Olive Oil. Pour over spinach and toss. Top spinach with chicken and crumble feta cheese on top.
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