This is one of our favorites - it's in the 'rotation'.
A s/b chicken breast, sauteed until just done, resting on a bed of baby spinach which has been wilted in pancetta. Melt fontina cheese over the chicken, then top with sauteed mushrooms, shallots and pancetta. Drizzle with a rosemary balsamic glaze. I usually sprinkle a little basil chiffonade, but I just didn't have nay fresh basil.
I served it with orzo cooked in chicken broth.
You've probably seen it before, but this pic clearly shows the layers.