b'Add the chicken broth and transfer to a 400-degree oven. Let the chicken breasts cook for about 8 minutes.Remove the pan from the oven and return it to the stove top. Remove the chicken from the pan and continue cooking the sauce until it starts to thicken. Finish with the chopped rosemary and the butter, and set aside.TO PREPARE THE SHRIMP JAMBALAYA HASH:In a large skillet, saut the shrimp in V cup of olive oil until medium-rare, approximately 1 to 2 minutes.Remove the shrimp, and set aside. Add the andouille sausage to the skillet and cook until the sausage starts to brown and release a little fat.Add the onions and continue cooking until they start to brown. Then add the garlic, mushrooms, bell peppers and potatoes, and continue to cook for about 3 minutes.As the vegetables start to brown, add the reserved shrimp and continue to saut until the shrimp are done, approximately 1 to 2 minutes. Add the spinach and scallions, and finish with the butter, kosher salt and pepper. TO SERVE:Place the roasted chicken breasts, whole or sliced, on top of the hash, and top with sauce.CHEF STELLINOS SUGGESTED WINE PAIRING:Elements by Artesa Red WineApplewood-Smoked Jalapeo Shrimp (facing page)Bodega Septima Malbec144'