Grilled Chicken Breasts - 2

Course : Grilling
Serves: 1
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2 whole chicken breasts*
1/2 cup olive oil
1 medium lemon -- juiced
2 tablespoons herbes de provence

Preparation / Directions:

*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.

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