Title: Grilled Chicken Breast
Categories: Poultry Meat
Yield: 2 Servings
| 2 | | WHOLE CHICKEN BREASTS, HALVE |
| | | BONED, SKINNED, AND BUTTERFL |
| 1/2 | c | OLIVE OIL |
| 1 | | LEMON, JUICED |
| 2 | tb | 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. DRESSING: Blend
garlic, anchovies, herbs, lemon juice, oil and vinegar. Add salt
and pepper to taste.