Recipe - Chicken In Roasted Garlic Pepper Sauce Over Steamed Spinach

2 Chicken breasts; 8 ounces
each
8 ounce Spinach
4 Cloves roasted garlic
1 Green pepper; roasted and
cut into slices
1 Red pepper; roasted and cut
into slices
2 Strips red and green
peppers, cut or sliced up into a
julienne, for garnish
Lemon wedge

Grill chicken breasts in a grill pan for a few minutes on each side.

Prepare roasted garlic pepper sauce by

Place spinach in a strainer and dip in boiling water for approximately 5
seconds. Remove spinach from water and drain thoroughly by pushing the
spinach against the strainer using the

back of the tongs. Place the steamed spinach around the outer portion of
the plates.

Place the grilled chicken breasts in the center of the plates. Pour the
garlic pepper sauce on the chicken breasts only. Top the sauce with 2 bell
pepper strips arranged in an "x" configuration.

Place the lemon wedge leaning against the chicken breast.

"Petti di Pollo Pepe", courtesy of Chef Franco Galli and Romano's Macaroni
Grill

Copyright, 1997, TV FOOD NETWORK, G.P., All Rights Reserved

Busted by Gail Shermeyer 4paws@netrax.net

Recipe by: RECIPE FOR HEALTH SHOW #RHG017

Posted to MCRecipe Digest V1 #800 by 4paws@netrax.net (ShermeyerGail) on
Sep 24, 1997