| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry, Meats | 2 | Servings | |
INGREDIENTS
| 2 | WHOLE CHICKEN BREASTS, HALVE | |
| BONED, SKINNED, AND BUTTERFL | ||
| 1/2 | c | OLIVE OIL |
| 1 | LEMON, JUICED | |
| 2 | tb | HERBES DE PROVENCE |
INSTRUCTIONS
Saute rice with oil in a heavy skillet until it is opaque. Add water, with salt if desired. Cover and cook over low heat until done--about 20 minutes. Cool. Add vegetables, pine nuts, and olives. Include other items if you wish: thinly sliced hard salami or artichoke hearts. Toss with dressing. DRESSING: Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add salt and pepper to taste. From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Even in a \”New Age\”, God’s truth is crystal clear”