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Recipe by: ernestine
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See below ingredients and instructions of the recipe
1 c Coarsley ground polenta -OR-
3 c Water 1/8 ts Dreid rosemary
1/2 Vegetable bouillon cube 1 ts Chopped fresh thyme
1 Green pepper, quartered -OR-
-lengthwise, stems and seeds 1/8 ts Dried thyme
-removed 1/2 ts Paprika
1 Red pepper, quartered 1/8 ts Pepper
-lengthwise, stems and seeds 1 lb Cooked boneless chicken
-removed -breasts, shredded
2 tb Olive oil 2 md Tomatoes, skinned and
2 tb Cider vinegar -quartered
1 ts Chopped fresh rosemary 2 tb Chopped chives
Place polenta, water, and bouillon cube in large saucepan. Bring to a
boil, then cover tightly and turn heat off. Let sit 1 hour. Blanch
green and red peppers in boiling, salted water 5 minutes. Drain and
cut into thin strips. Combine cooked polenta with oil, vinegar,
herbs, paprika, black pepper, pepper strips and chicken. Mix well. To
serve, arrange tomatoes on top of salad and sprinkle with chives.
Creative Cooking: Poultry Typed by Carolyn Shaw 1-95
Submitted By CAROLYN SHAW On 01-26-95
American television personality and top chef. The 79th most powerful celebrity in the world. Earnings: $15 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
Heston Blumenthal - The Fat Duck
The Fat Duck is voted the #1 best restaurant in the world by Michelin Guide (celebrity chef from England)
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