Recipe - Provencale Pepper-Chicken Salad

4 Skinned;, (4ounce) boned
chicken breast halves
1 teaspoon Dried herbes de Provence
One fourth teaspoon Salt
One fourth teaspoon Black pepper
2 Garlic cloves minced
Lemon Pepper
Olive oilflavored cooking
spray
Three fourths cup Chopped green onions
1 Juliennecut green bell
pepper
1 Juliennecut red bell pepper
1 Juliennecut yellow bell
pepper
One fourth cup Sundried tomato sprinkles
One fourth cup Balsamic vinegar
1 tablespoon Extravirgin olive oil
2 Garlic cloves; minced
6 cup Organic salad greens
Nicoise olives
Pickled garlic
Pepperoncini

HERBS DE PROVENCE
One fourth teaspoon Dried basil
One fourth teaspoon Dried rosemary
One fourth teaspoon Dried thyme

1. Place each chicken breast half between 2 sheets of heavy duty wrap
plastic. Flatten each breast to One half inch thickness using a meat mallet or
rolling pin. Combine herbes de Provence salt, pepper and 2 garlic cloves
and rub mixture over both sides of chicken. Sprinkle with lemonpepper.

2. Place a large nonstick skillet coated with cooking spray over medium
high heat until hot. Add chicken, cook 3 minutes on each side or until
done. Remove from Skillet. Recoat skillet with cooking spray. Add onion and
bell peppers, and saute 5 minutes or until tender.

3. Combing tomato sprinkles, vinegar, oil and 2 garlic cloves, stir well
with a whisk. Place 1 One half cups salad green on each of 4 places, top each
serving with a cut or sliced up chicken breast half and One half cup bel pepper mixture.
Drizzle 2 tablespoons vinegar over each salad, top each with olives,
pickled garlic and pepperoncini to taste.

Posted to CHILEHEADS DIGEST by Tantrika hummer13@earthlink.net on Jun
05, 1999, converted by MM_Buster v2.0l.