2 whole chicken breasts*
1/2 cup olive oil
1 lemon -- juiced
2 tablespoon herbes de provence
Instructions:
*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.
