Chicken Napoleano

4 boneless chicken breasts
4 portobello mushrooms
1 red onion, sliced thinly
2 tomatoes, sliced
4 slices provolone cheese
4 sprigs of rosemary
1 cup balsamic vinegar
1 lb. fresh spinach leaves
2 cups heavy cream
1 cup shredded Gouda cheese

Balsamic vinaigrette:

1 cup balsamic vinegar
1 Tbsp. Dijon mustard
1/2 cup extra-virgin olive oil

Make Gouda cream sauce by reducing heavy cream and shredded Gouda cheese by half. Marinate portabello mushrooms in balsamic vinaigrette for 30 minutes. Grill all vegetables and chicken, then layer vegetables with chicken and fresh spinach leaves. Top with provolone cheese. Oven bake to melt cheese. Place sauce on plate, then Napoleon and finish with rosemary.