1 cup Italian salad dressing
1 tablespoon fresh rosemary -- chopped or
1 teaspoon dried
2 large garlic cloves -- chopped
6 chicken breast halves -- skin, boned
1 red bell pepper -- quarter long
1 green bell pepper -- quarter
1 yellow bell pepper -- quarter
cooked white rice
Instructions:
Whisk dressing, rosemary and garlic to blend in large owl. Add chicken
and all bell peppers and toss to coat. Let stand 1 hour or cover and
chill up to 1 day, tossing occasionally. Prepare barbecue (medium
heat) or preheat broiler. Drain marinade and discard. Grill or broil
chicken and bell peppers til just cooked through, about 4 minutes
per side. Mound rice in center of platter. Arrange chicken and peppers
decoratively around rice and serve.
