Name: Provencale Pepper-Chicken Salad
Ingredients: 4 Skinned;, (4-ounce) boned chicken breast halves; 1 ts Dried herbes de Provence; 1/4 ts Salt; 1/4 ts Black pepper; 2 Garlic cloves minced; Lemon Pepper; Olive oil-flavored cooking spray; 3/4 c Chopped green onions; 1 Julienne-cut green bell pepper; 1 Julienne-cut red bell pepper; 1 Julienne-cut yellow bell pepper; 1/4 c Sun-dried tomato sprinkles; 1/4 c Balsamic vinegar; 1 tb Extra-virgin olive oil; 2 Garlic cloves; minced; 6 c Organic salad greens; Nicoise olives; Pickled garlic; Pepperoncini; 1/4 ts Dried basil; 1/4 ts Dried rosemary; 1/4 ts Dried thyme

The church’s unique, God-given purpose does not lie in political activism. Nowhere in Scripture do we have the directive to spend our energy, our time, or our money in governmental affairs. Our mission lies not in changing the nation through political reform, but in changing hearts through the Word of God. When believers think the growth and influence of Christ can somehow be allied with government policy, they corrupt the mission of the church. Our Christian mandate is to spread the gospel of Christ and to preach against the sins of our time. Only as the hearts of individuals in a culture are changed by Christ will the culture begin to reflect that change.

Unknown Author

CATEGORY	CUISINE	TAG	YIELD
Meats	Sami		1	servings

INGREDIENTS

4		Skinned;, (4-ounce) boned chicken breast halves
1	ts	Dried herbes de Provence
1/4	ts	Salt
1/4	ts	Black pepper
2		Garlic cloves minced
		Lemon Pepper
		Olive oil-flavored cooking spray
3/4	c	Chopped green onions
1		Julienne-cut green bell pepper
1		Julienne-cut red bell pepper
1		Julienne-cut yellow bell pepper
1/4	c	Sun-dried tomato sprinkles
1/4	c	Balsamic vinegar
1	tb	Extra-virgin olive oil
2		Garlic cloves; minced
6	c	Organic salad greens
		Nicoise olives
		Pickled garlic
		Pepperoncini
1/4	ts	Dried basil
1/4	ts	Dried rosemary
1/4	ts	Dried thyme

INSTRUCTIONS

HERBS DE PROVENCE
1. Place each chicken breast half between 2 sheets of heavy duty wrap
plastic. Flatten each breast to 1/2 inch thickness using a meat mallet or
rolling pin. Combine herbes de Provence salt, pepper and 2 garlic cloves
and rub mixture over both sides of chicken. Sprinkle with lemon-pepper.
2. Place a large nonstick skillet coated with cooking spray over medium
high heat until hot. Add chicken, cook 3 minutes on each side or until
done. Remove from Skillet. Recoat skillet with cooking spray. Add onion and
bell peppers, and saute 5 minutes or until tender.
3. Combing tomato sprinkles, vinegar, oil and 2 garlic cloves, stir well
with a whisk. Place 1 1/2 cups salad green on each of 4 places, top each
serving with a sliced chicken breast half and 1/2 cup bel pepper mixture.
Drizzle 2 tablespoons vinegar over each salad, top each with olives,
pickled garlic and pepperoncini to taste.
Posted to CHILE-HEADS DIGEST by Tantrika <hummer13@earthlink.net> on Jun
05, 1999, converted by MM_Buster v2.0l.

A Message from our Provider:

“Are you wrinkled with burden? Come to the church for a face-lift.”