| INGREDIENTS: SAUTÉED SPINACH |
1/4 lb fresh spinach
1/4 t minced garlic
1 t olive oil
to taste salt and pepper
|
| METHOD |
| On a not-too-hot grill, place the chicken and allow it to cook
thoroughly before turning over.
Place the 4-ounce portion of the potato galette and the sautéed
spinach on your plate.
When the chicken breast is fully cooked, place it on the plate as well
and put the roasted pepper tapenade lengthwise over the chicken.
|
| METHOD: SAUTÉED SPINACH |
| In a sauté pan, heat the oil and add the garlic. Let cook until lightly brown.
Add spinach and salt and pepper to taste and cook until wilted.
INGREDIENTS |
| INGREDIENTS: POTATO GALETTE |
6 Idaho or other large, waxy potato
1 C red onions (julienne)
2 T parsley
2 t salt
1 t pepper
|
| METHOD: POTATO GALETTE |
|
| INGREDIENTS: ROASTED PEPPER TAPENADE |
1 C roasted red pepper, diced small
1/4 C grilled yellow onions, diced small
3 T feta cheese, crumbled
1/4 C Kalamata olives, diced small
1 T parsley, chopped
1 juice of a lemon
1/2 C extra-virgin olive oil
to taste salt and pepper
|
| METHOD: ROASTED PEPPER TAPENADE |
| Combine all ingredients. |
| INGREDIENTS: CHICKEN MARINADE |
4 airline chicken breasts
1 C olive oil
1/2 C lemon juice (freshly squeezed)
1 T minced garlic
2 T mixed fresh herbs, minced (rosemary, thyme, parsley)
1/2 t salt
1/4 t pepper
|
| METHOD: CHICKEN MARINADE |
|
Combine all ingredients and mix together. |
|
|
