| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Italian | April 1994 | 1 | servings |
INGREDIENTS
| 3/4 | c | Purchased herb or Italian salad dressing |
| 1 | tb | Chopped fresh rosemary or 1 teaspoon |
| ; dried | ||
| 2 | lg | Garlic cloves; chopped |
| 6 | Skinless boneless chicken breast halves | |
| 1 | Red bell pepper; quartered | |
| ; lengthwise | ||
| 1 | Green bell pepper; quartered | |
| ; lengthwise | ||
| 1 | Yellow bell pepper; quartered | |
| ; lengthwise | ||
| Cooked white rice |
INSTRUCTIONS
Whisk dressing, rosemary and garlic to blend in large bowl. Add chicken and all bell peppers and toss to coat. Let stand 1 hour or cover and chill up to 1 day, tossing occasionally. Prepare barbecue (medium heat) or preheat broiler. Drain marinade and discard. Grill or broil chicken and bell pepper until just cooked through, about 4 minutes per side. Mound rice in center of platter. Arrange chicken and peppers decoratively around rice and serve. Serves 6. Bon Appetit April 1994 Converted by MC_Buster. Converted by MM_Buster v2.0l.
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