Recipe - Peppered Chicken Cooked Under A Brick

1 12ounce package COUNTRY
PRIDE
Fresh n Ready Italian
Style
or Teriyaki Seasoned
Chicken Breast Fillets (2
fillets)
One half cup Bottled oil and vinegar
salad dressing
2 Red, green, or yellow sweet
peppers
2 cup Torn lettuce or mixed salad
greens

Remove skin from chicken breasts, if desired. Cut breast fillets into
l/2inchwide strips. In a large skillet heat One fourth Cup of the salad
dressing. Add chicken strips. Stirfry over mediumhigh heat for 3 to 4
minutes or until chicken is tender and no pink remains. Remove from heat.
Cool slightly.

Cut peppers into I l/2inch strips. In a medium mixing bowl combine peppers
and undrained chicken. Pour the remaining salad dressing over chicken
mixture. Toss to coat. Cover and chill several hours or overnight.

To serve, arrange lettuce on 2 dinner plates. Drain chicken mixture. Spoon
over lettuce; toss lightly. Makes 2 maindish servings.

Nutrition information per serving: 510 calories., 41 g protein, 11 g
carbohydrates., 31 g fat, 108 mg cholesterol, 975 mg sodium, and 3 g
dietary fiber.

From the files of Al Rice, North Pole Alaska. Feb 1994

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini