| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Sami | 1 | Servings | |
INGREDIENTS
| 4 | Skinned, 4-ounce boned | |
| chicken breast halves | ||
| 1 | t | Dried herbes de Provence |
| 1/4 | t | Salt |
| 1/4 | t | 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 | T | Extra-virgin olive oil |
| 2 | Garlic cloves, minced | |
| 6 | c | Organic salad greens |
| Nicoise olives | ||
| Pickled garlic | ||
| Pepperoncini | ||
| 1/4 | t | Dried basil |
| 1/4 | t | Dried rosemary |
| 1/4 | t | Dried thyme |
INSTRUCTIONS
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. 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. 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:
“How about a private meeting with God? Pray!”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 933
Calories From Fat: 138
Total Fat: 15.4g
Cholesterol: 292.4mg
Sodium: 1565.7mg
Potassium: 2164.4mg
Carbohydrates: 82g
Fiber: 12.3g
Sugar: 23.6g
Protein: 118g