4 boneless, skinless single chicken breasts
1/4 cup lemon juice
2 tablespoons plus 1/4 cup Olive oil
1 tablespoon Honey
2 Cloves Garlic, crushed
2 tablespoons chopped fresh Rosemary
1 tablespoon grain Mustard
1 medium eggplant (aubergine), thinly sliced
1 bunch (1 lb 5 oz) leaf (English) Spinach
2 Tomatoes, thinly sliced
1 onion, thinly sliced
1/4 cup black olives
5 oz Feta cheese, cubed
1/4 extra virgin olive oil
1. Combine the chicken with the lemon juice, 2 tablespoons of the Olive oil, Honey, Garlic, Rosemary and Mustard in a shallow nonmetallic dish; cover and refrigerate for several hours, or overnight. Drain the chicken from the marinade, reserve marinade.
2. Heat the remaining 1/4 cup of Olive oil in a frying pan, add the eggplant (aubergine) in batches and cook until lightly browned and tender; drain on paper towels.
3. Add the chicken to the frying pan and cook until well browned and tender. Take care not to burn chicken as the Honey will cause it to brown quickly. Remove the chicken from the pan and slice.
4. Arrange the chicken, eggplant (aubergine) and remaining ingredients, except extra oil, on serving plates or bowl. Add the reserved marinade to the pan and bring to a boil. Add the extra virgin olive oil to the marinade, spoon over the chicken and salad and serve immediately.