Title: Grilled Chicken Breast
Categories: Poultry, Meats
Yield: 2 servings
2 ea Whole chicken breasts; halved,
- boned, skinned, and butterflied
1/2 c Olive oil
1 ea Lemon; juice of
2 tb Herbes de provence
Saute rice with oil in a heavy skillet until it is opaque. Add
water, with salt if desired. Cover and cook over low heat until
done--about 20 minutes. Cool. Add vegetables, pine nuts, and
olives.
Include other items if you wish: thinly sliced hard salami or
artichoke hearts. Toss with dressing.
DRESSING:
Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add
salt and pepper to taste.
