|4||Skinned;, (4-ounce) boned chicken breast halves|
|1 teaspoon||Dried herbes de Provence|
|¼ teaspoon||Black pepper|
|2||Garlic cloves minced|
|Olive oil-flavored cooking spray|
|¾ cup||Chopped green onions|
|1||Julienne-cut green bell pepper|
|1||Julienne-cut red bell pepper|
|1||Julienne-cut yellow bell pepper|
|¼ cup||Sun-dried tomato sprinkles|
|¼ cup||Balsamic vinegar|
|1 tablespoon||Extra-virgin olive oil|
|2||Garlic cloves; minced|
|6 cups||Organic salad greens|
|¼ teaspoon||Dried basil|
|¼ teaspoon||Dried rosemary|
|¼ teaspoon||Dried thyme|
HERBS DE PROVENCE
1. Place each chicken breast half between 2 sheets of heavy duty wrap plastic. Flatten each breast to ½ 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 1½ cups salad green on each of 4 places, top each serving with a sliced chicken breast half and ½ 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@...> on Jun 05, 1999, converted by MM_Buster v2.0l.
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