For Trish: Perin's Pollo Especial

(for 2 persons)

7-8 chicken tenders
fresh rosemary
red chili sauce (Hunan's Heavenly Chef)
3 table spoons olive oil
2 table spoons soya sauce
peppar
salt
1/4 pint cream
fresh spinach
2 cloves of garlic
1 cup of rice
1 bottle of Pinot Noir or Tempranillo

1. Put the chicken tenders into a bowl. Add the rosemary, chili saice, olive oil, soya sauce, peppar and salt. Mix around until blended. Put aside for 20 minutes.
2. Rinse the rice several times. Cook it for 20 minutes. When done, let rest on stove for 10 minutes.
3. Steam the spinach, add garlic, salta dn peppar. Remove any liquid. Add cream and leave on low heat to reduce for a few minutes.
4. Broil the marinated chicken tenders until well done.
5. Serve the tenders on top of the spinach and the rice on the side.
6. Enjoy this somewhat spicy dish with a bottle of Pinot Noir, Sangiovese or Tempranillo.