| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Chicken-pl, Grill/broil | 4 | Servings | |
INGREDIENTS
| 2 | Chicken breasts; 8 ounces each | |
| 8 | oz | Spinach |
| 4 | Cloves roasted garlic | |
| 1 | Green pepper; roasted and cut into slices | |
| 1 | Red pepper; roasted and cut into slices | |
| 2 | Strips red and green peppers, sliced into a julienne, for garnish | |
| Lemon wedge |
INSTRUCTIONS
Grill chicken breasts in a grill pan for a few minutes on each side. Prepare roasted garlic pepper sauce by Place spinach in a strainer and dip in boiling water for approximately 5 seconds. Remove spinach from water and drain thoroughly by pushing the spinach against the strainer using the back of the tongs. Place the steamed spinach around the outer portion of the plates. Place the grilled chicken breasts in the center of the plates. Pour the garlic pepper sauce on the chicken breasts only. Top the sauce with 2 bell pepper strips arranged in an "x" configuration. Place the lemon wedge leaning against the chicken breast. "Petti di Pollo Pepe", courtesy of Chef Franco Galli and Romano's Macaroni Grill Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved Busted by Gail Shermeyer <[email protected]> Recipe by: RECIPE FOR HEALTH SHOW #RHG017 Posted to MC-Recipe Digest V1 #800 by [email protected] (Shermeyer-Gail) on Sep 24, 1997
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