Spinach Layer: 1 envelope unflavored gelatin 1/4 cup cold water 2 pkgs (10 oz ea) frozen chopped spinach, thawed and drained 1/2 cup chopped green onion 1/2 teaspoon ground nutmeg Chicken Layer: 1/2 cup chopped onion (1 medium-size 1 cup chopped mushrooms (1/4 lb.) 1 lb. boneless chicken breasts, cut into 1/2-inch cubes 1 tablespoon butter 2 teaspoons dry sherry 1/2 teaspoon leaf basil, crumbled 1 envelope unflavored gelatin 1/4 cup cold water Tomato Layer: 1 envelope unflavored gelatin 1/4 cup cold water 2 cups tomato juice 1/2 cup chopped onion (1 medium-size) 1 sweet red pepper, halved, seeded, chopped 1 whole canned green chili, seeded, chopped 3 cloves garlic, finely chopped 1 teaspoon prepared horseradish 2 tablespoons lime juice 2 tablespoons red wine vinegar 1/4 teaspoon salt 1/4 teaspoon pepper 1 pint cherry tomatoes, halved Line a 9-inch-square pan with aluminum foil. Prepare Spinach Layer. Sprinkle gelatin over cold water in measuring cup; let stand to soften, 5 minutes. Combine drained spinach, green onion and nutmeg in bowl; mix well. Place cup with gelatin over boiling water; stir to dissolve gelatin. Stir into spinach mixture until well combined. Spread mixture evenly in bottom of prepared pan. Refrigerate. Prepare Chicken Layer: Saute onion, mushrooms and chicken in butter in medium-size skillet just until tender. Add sherry and basil; cook for 5 minutes. Sprinkle gelatin over cold water in measuring cup; let stand to soften, 5 minutes. Place cup with gelatin over boiling water; stir to dissolve gelatin. Stir into chicken mixture. Carefully spread chicken mixture evenly over spinach layer. Refrigerate until chilled. Prepare Tomato Layer: Sprinkle gelatin over cold water in measuring cup; let stand to soften, 5 minutes. Combine tomato juice, onion, red pepper, green chili, garlic, horseradish, lime juice, vinegar, salt and pepper in medium-size bowl; mix well. Place cup with gelatin over boiling water; stir to dissolve gelatin. Stir into tomato mixture until well combined. Carefully pour over chicken mixture. Chill in refrigerator until slightly firm. Place 64 cherry tomato halves, cut-side down, in 8 even rows on top of tomato mixture. Refrigerate until firm, about 4 hours. To serve, carefully cut into 64 squares, with a cherry tomato half on each square. Gently remove with a small spatula. Nutrient Value Per Square: 17 calories, 2 gm. protein, 0 gm. fat, 1 gm. carbohydrate, 50 mg. sodium, 5 mg. cholesterol. appet 23