Grilled Chicken Breast
2 each whole chicken breasts, halve
1 single boned, skinned, and butterfl
1/2 cup olive oil
1 each lemon, juiced
2 tablespoon 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.


Blend garlic, anchovies, herbs, lemon juice, oil and vinegar. Add salt and pepper to taste.

Yield: 2 servings

Print this recipe