b'Cajun Roasted Chicken Breasts with Shrimp Jambalaya HashKENT RATHBUNMakes 8 servingsFOR THE CAJUN ROASTED CHICKEN BREASTS:8 boneless, skinless chicken breasts, about 8 ounces eachX cup Pompeian Extra Light Tasting Olive Oil, divided8 cloves garlic, peeled and minced2 jalapeo peppers, stems and seeds removed, mincedW cup Creole seasoning2 tablespoons cracked black pepper1 tablespoon kosher salt4 lemons, juiced1 cup Artesa Carneros Chardonnay1 quart chicken broth2 tablespoons fresh rosemary, choppedW cup butterFOR THE SHRIMP JAMBALAYA HASH:V cup Pompeian Extra Light Tasting Olive Oil16 shrimp (16/20 per pound), peeled and deveined, then chopped into V-inch pieces12 ounces andouille sausage, cut into large dice1 cup yellow onion, cut into large dice4 cloves garlic, peeled and minced16 large button mushrooms, quarteredV cup red bell pepper, seeds removed, cut into large diceV cup yellow bell pepper, seeds removed, cut into large dice1 cup red potatoes, cut into large dice and blanched1 cup sweet potatoes, cut into large dice and blanched16 spinach leaves, julienned12 scallions, chopped2 tablespoons butter1 tablespoon kosher salt 1 tablespoon cracked black pepperTO PREPARE THE CAJUN ROASTED CHICKEN BREASTS:Marinate the chicken breasts in W cup of olive oil and the garlic, jalapeo, Creole seasoning, cracked black pepper, kosher salt and lemon juice for at least 1 hour.In a large, hot, ovenproof saut pan, add V cup of olive oil and saut the chicken breasts until golden brown on one side. Turn the chicken breasts browned side up and add the white wine. Reduce the wine until the liquid is almost evaporated. 143'