Chicken in Roasted Garlic Pepper Sauce over Steamed Spinach
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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 <4paws@netrax.net>
Recipe by: RECIPE FOR HEALTH SHOW #RHG017
Posted to MC-Recipe Digest V1 #800 by 4paws@netrax.net (Shermeyer-Gail) on
Sep 24, 1997
A Message from our Provider:
“Do not look to your hope, but to Christ, the source of your hope. #Charles Spurgeon”
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