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1
Preheat the oven to 250F.
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2
Season the chicken with salt and pepper on both sides.
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3
Heat your largest nonstick skillet with 2 tablespoons of the EVOO, twice around the pan, over medium-high heat.
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4
When the oil ripples, add the chicken and cook for 3 minutes on each side.
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5
Remove the chicken to a plate and let it rest and cool.
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6
Wrap the rolls in foil and place in the oven to warm.
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7
To the same skillet, add the remaining tablespoon of EVOO, once around the pan, and the butter.
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8
Melt the butter into the EVOO and add the shallots, garlic, and capers.
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9
Saute for 5 minutes, then add the white wine and reduce for 30 seconds.
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10
Next, add the lemon juice and immediately add the spinachmound it up in the pan.
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11
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.
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12
Keep some leaves a bit crisp to vary the textures in your salad.
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13
Season the spinach with salt and pepper.
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14
Chop the chicken into little bits, then add to the warm salad and toss to distribute.
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15
Divide the salad among the plates and garnish it with shaved Parmigiano-Reggiano.
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16
Serve with a warm roll for mopping.
