Grilled Chicken Breasts - 2chicken, poultry 2 whole chicken breasts* 1/2 cup olive oil 1 lemon; juiced 2 tablespoons herbes de provence *halved, boned, skinned, and butterflied Sauté‚ 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. |
