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Recipe by: loreta
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See below ingredients and instructions of the recipe
3 x Chicken breast halves
1 lb Fresh asparagus
Head iceberg lettuce
Lemon slices for garnish
----------------------------LEMON-HERB DRESSING----------------------------
1/2 c Lemon juice
2 tb Lemon juice
2 x Sm clove garlic, pressed
1 ts Oregano
1 ts Basil
1 ts Salt
1/4 ts Pepper
1/4 c Slivered toasted almonds
VARIATION: 1lb of boneless chicken breasts can be poached with 1/4 c
lemon juice and water or broth to cover in a 9-in skillet. Place over
med heat. Bring to a boil slowly. Reduce heat. Simmer for 1 min.
Remove from heat. Cover. Let stand 20 mins. Remove chicken, pat dry
and shred. PREPARATION: Place chicken in a saucepan. Cover with
water. Simmer for 20 min. until done. Remove. Cool. Wash asparagus.
Snap off stalks at the point of tenderness. Partially fill a large
skillet with water. Bring to boil. Add asparagus. Cover and heat
until water comes back to a boil. Uncover. Boil slowly for 4-5 mins
until spears bend a little when lifted. Drain. Cool. With a knife,
shred half of the lettuce. Place in a large salad bowl. combine the
dressing ingredients. Shake until blended. Drizzle half of the
dressing over the lettuce. Shred the chicken. Slice the asparagus
into 2-in diagonal pieces. Combine with the lettuce. Drizzle with
remaining dressing. Garnish with lemon slices. Serve, sprinkled with
almonds, if desired.
English celebrity chef also known as The Naked Chef. BBC food television shows.
Award-winning television personality. The queen of fried foods and Southern cooking. Earnings: $9 million
Top chef of the "California Cuisine" all over U.S. Earnings: $16 million
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