Grilled Chicken Breast
- 2 whl CHICKEN BREASTS, HALVE BONED, SKINNED, AND BUTTERFL
- 1/2 c. Extra virgin olive oil
- 1 x LEMON, JUICED
- 2 Tbsp. HERBES DE PROVENCE
- Saute/fry rice with oil in a heavy skillet till it is opaque. Add in water, with salt if you like. Cover and cook over low heat till done-about 20 min. Cold. Add in vegetables, pine nuts, and olives. Include other items if you wish: thinly sliced hard salami or possibly artichoke hearts. Toss with dressing. DRESSING: Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add in salt and pepper to taste.
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