Yield: 1 servings
Measure | Ingredient |
---|---|
¾ cup | Purchased herb or Italian salad dressing |
1 tablespoon | Chopped fresh rosemary or 1 teaspoon |
\N \N | ; dried |
2 larges | Garlic cloves; chopped |
6 \N | Skinless boneless chicken breast halves |
1 \N | Red bell pepper; quartered |
\N \N | ; lengthwise |
1 \N | Green bell pepper; quartered |
\N \N | ; lengthwise |
1 \N | Yellow bell pepper; quartered |
\N \N | ; lengthwise |
\N \N | Cooked white rice |
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.
Converted by MM_Buster v2.0l.