| 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.
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