Sun-Dried Tomato Chicken Salad

• 3 boneless skinless chicken breast halves
• 3/4 cup chicken stock
• 3/4 cup white wine
• 3/4 cup sun-dried tomato (not packed in oil)
• 1/2 - 3/4 cup mayonnaise
• 2 shallots, peeled & finely chopped
• 1/2 cup asiago cheese, shredded
• 1/3 cup pine nuts
• salt & pepper
• 6 -8 ounces fresh spinach leaves

1. Preheat oven to 350 degrees.
2. Place chicken in shallow baking dish, add chicken stock & white wine.
3. Bake uncovered in preheated oven for 10 minutes.
4. Add sun dried tomatoes to dish (sprinkle them around the chicken so they are soaking in the wine & broth.
5. Return to oven & bake uncovered for an additional 10-20 minutes or until juices run clear.
6. When chicken is fully cooked, remove to plate or cutting board & shred using two forks.
7. Set chicken aside & chop softened tomatoes into 1/2 inch pieces.
8. In medium bowl stir together mayonnaise, chopped tomatoes, salt & pepper, pine nuts, shallots & asiago cheese.
9. Serve on a bed of fresh spinach leaves or sandwich chicken salad mixture & spinach between two slices of fresh bread.

chicken, chicken stock, white wine, tomato, mayonnaise, shallots, asiago cheese, pine nuts, salt, fresh spinach leaves

Taken from www.food.com/recipe/sun-dried-tomato-chicken-salad-283012 (may not work)