[CH] Hiya and recipe
Tantrika (hummer13@earthlink.net)
Sat, 05 Jun 1999 18:40:15 -0700
No hot peppers in this but you could probably add one!
This is a nice summer meal.
Another keeper
anyway keep this for when I come out....
Provencale Pepper-Chicken Salad
(Herbs de Provence = 1/4 teaspoon of dried basil, rosemary and thyme)
4 (4-ounce) skinned, boned chicken breast halves
1 teaspoon dried herbes de Provence
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves minced
Lemon Pepper
Olive oil-flavored cooking spray
3/4 cup chopped green onions
1 julienne-cut green bell pepper
1 julienne-cut red bell pepper
1 julienne-cut yellow bell pepper
1/4 cup sun-dried tomato sprinkles
1/4 cup balsamic vinegar
1 tablespoon extra-virgin olive oil
2 garlic cloves, minced
6 cups organic salad greens
nicoise olives
pickled garlic
pepperoncini
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.