| 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.
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