"1. Cut tops off tomatoes. Gently remove seeds and inside pulp. Put into a strainer set over a saucepan; press with back of a spoon to extract the juice. 2. Cut rest of tomato into 1/4-inch dice and add to a saucepan. 3. Add onion, garlic, 1 1/2 cups olive oil, salt, 1 teaspoon pepper, 2 tablespoons lemon juice and sugar to saucepan. Stir with tomatoes, then let rest in a warm place for 4 to 6 hours, allowing flavors to blend. 4. Tear romaine lettuce into bite-sized pieces, combine with watercress, wrap in a damp towel and place in refrigeration crisper until needed. 5. Stack spinach leaves, 6 at a time, and roll diagonally. Slice on the diagonal into 1/8-inch-wide slivers. Reserve in a damp towel in crisper. 6. Place chicken breasts between sheets of parchment or waxed paper and pound with a wooden mallet or rolling pin until flat. Cut each in half along center seam. 7. Line a 11"x17"x1" cookie sheet with aluminum foil. Place chicken breasts on sheet. Drizzle with remaining olive oil and lemon juice; add rosemary and remaining black pepper. Marinate for 1 hour. 8. To serve, lay out 8 dinner-size plates. Arrange the romaine and watercress in center of each plate. Top each with 1/4 cup tomatoe sauce. 9. Drain marinade. Preheat broiler; place chicken 3 to 4 inches from flame. Broil 4 to 5 minutes, until chicken is tender. Do not overcook. 10. Place a hot chicken breast on top of each salad. Divide spinach evenly on top of each chicken breast (about 1/4 cup each) and top with remaining tomato sauce. Sprinkle with chopped parsley and serve immediately. Serves 8."