Chicken Rosemary Sliders - olive oil

Method

• Heat olive oil and 2 tablespoons butter in a large skillet over medium heat.
• Add sliced onion, cook until soft.
• Once the onions are soft, remove to a bowl and set aside.
• Sprinkle chicken breast halves with salt and pepper on each side.
• Turn heat up to medium-high, and add chicken.
• Let the chicken sear on both sides.
• Reduce heat to medium-low.
• Add the white wine to the pan, scraping the bottom to loosen the seared bits and stirring them into the sauce.
• Return the onion slices to the pan and simmer until the chicken is cooked through, about 5 minutes.
• Meanwhile, split the rolls in half and spread 1/2 tablespoon softened butter on each half.
• Sprinkle with rosemary and top with the parmesan cheese.
• Lay the rolls, cheese side up, on a baking sheet.
• Put the rolls under the broiler for about 5 minutes, watching carefully, until the cheese is melted, bubbly, and beginning to brown.
• Dont let them cook too long; they will burn quickly!
• Assemble the sandwiches.
• Place a chicken breast half on the bottom half of a roll.
• Top with onions and wine sauce, and then with fresh spinach.
• Press the top half of the roll on top, and repeat with the rest of the sandwiches.
• Serve immediately!