| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Meats, Dairy |
|
Salads, Fruits, Chicken |
6 |
Servings |
INGREDIENTS
| 3 |
|
Chicken breasts; whole, boneless |
| 1 |
|
Cantaloupe |
| 1/2 |
lb |
Black grapes |
| 1/2 |
lb |
Asparagus |
| 1 |
c |
Chicken broth |
| 1/2 |
c |
Dry white wine |
| 1 |
|
Garlic clove; crushed |
| 3 |
tb |
Capers |
| 3 |
tb |
Parmesan cheese; coarsely grated |
| 1/4 |
c |
Lemon juice |
| 1/4 |
c |
Oil |
| 1/4 |
c |
Dry white wine |
| 1 |
|
Garlic clove; crushed |
INSTRUCTIONS
PATTI - VDRJ67A
DRESSING
Cut cantaloupe into chunks. Halve and seed grapes. Trim asparagus, boil,
steam or microwave until just tender. Cut asparagus into 2 inch lenghts.
Combine broth, wine and garlic in a pan, add chicken; bring to a boil,
reduce heat and simmer for 5 minutes on each side, or until tender. Drain
chicken, cool, and shred finely. Combine chicken, melon, grapes, asparagus
and capers with dressing. Serve with parmesan cheese. Dressing: Combine all
ingredients in a jar, shake well.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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