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CATEGORY CUISINE TAG YIELD
Meats, Grains Sami Poultry, Salads 6 Servings

INGREDIENTS

2 T Well-seasoned mustard
to 3 tablespoons
4 Chicken breast halves
skinned and boned
1 Frozen black-eyed peas
10-ounce package
32 oz Canned beans combined
kidney garbanzos white
1 Medium-large red onion
finely chopped
2 Medium-large ripe tomatoes
coarsely chopped
2 T Fresh thyme, chopped
to 3 tablespoons
2 T Fresh oregano, chopped
to 3 tablespoons
4 Sun-dried tomato halves
in oil finely chopped
3 T Extra-virgin olive oil
3 T Balsamic vinegar
Black pepper to taste
freshly ground

INSTRUCTIONS

Heat broiler or prepare outdoor grill.  Spread mustard on one side of
chicken breasts and broil or grill until they begin to brown. Turn and
spread on additional mustard.  Cook until done, then cut into narrow
strips and place in serving bowl. Cook peas according to package
directions, not more than 15 minutes. Drain. Drain liquid from canned
beans and rinse thoroughly. Add to bowl with black-eyed peas, onion,
fresh tomatoes, herbs and dried tomatoes. Beat oil and vinegar and  mix
with salad ingredients. Season with pepper and serve at room
temperature. Makes 6 servings.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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