| 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”