| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
Italian |
April 1994 |
1 |
Servings |
INGREDIENTS
| 3/4 |
c |
Purchased herb or Italian |
|
|
salad dressing |
| 1 |
T |
Chopped fresh rosemary or 1 |
|
|
teaspoon |
|
|
dried |
| 2 |
|
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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